1 cup tri colour quinoa blend, rinsed (180g)
500 g broccoli, trimmed into large florets
1 cup chopped, canned fire-roasted capsicum strips (190g)
250 g punnet cherry tomatoes, halved
60 g baby rocket leaves
1 small red onion, finely chopped
¼ cup extra virgin olive oil
1 ½ tbsp balsamic vinegar
100 g feta cheese, crumbled
⅓ cup slivered almonds, toasted
- Cook quinoa according to packet directions.
- Meanwhile, boil or microwave broccoli until just tender. Drain. Rinse under cold water. Drain well. Combine with capsicum, tomatoes, rocket and onion. Season with salt and pepper.
- Divide quinoa among serving plates. Top with broccoli mixture.
- Drizzle over combined oil and vinegar. Top with feta and almonds.