This is a great option for a rest day as it is low in carbohydrates and contains a good quantity of fats and fibre, which will keep us feeling full for longer.
Health Benefits
This recipe is an excellent source of healthy fats, which are great for nutrient absorption and cell growth
Expert Tips
Enjoy as a work lunch, starter or side dish.
Equipment
Oven
Baking tray
Greaseproof paper
Ingredients
3Bell Pepper(deseeded and sliced)
2Courgette(chopped)
1tbspExtra virgin olive oil
1tspSea
1tspGround pepper
2tbspHazelnuts
120gQuinoa
200gHummus
4tbspBasil pesto
200gFeta cheese
4
Instructions
Preheat the oven to 170°C.
Arrange the peppers and courgettes on a baking tray lined with greaseproof paper, toss with olive oil, salt and pepper and bake in the oven for 12 to 15 minutes until tender.
Put the hazelnuts on a small baking tray and place in the hot oven for 6 minutes, watching them carefully so they don’t burn.
Meanwhile, put the quinoa in a saucepan and pour in double the amount of salted water. Bring to the boil, cover and simmer for 10 to 15 minutes, until the quinoa is soft and all the water has been absorbed.
In a large salad bowl, mix the quinoa, nuts and roasted veg together, being sure to pour in any remaining tasty olive oil from the baking tray.
Divide between 4 plates and to each portion with a serving of hummus and pesto.