Ingredients
½ small red capsicum cut into pieces250g sweet potato peeled and cut into 3cm pieces
1 small red onion, peeled and cut into quarters
1 medium zucchini, cut into pieces
Olive oil for drizzling
Cracked black pepper
1 x 250g packet Tomato, Onion and Basil Quinoa
2 tablespoons Italian balsamic dressing
Fresh basil leaves for garnish
Tomato Onion & Basil Quinoa with Roasted Vegetables
1. Line an oven tray with baking paper and preheat oven at 190°C.
2. Spread capsicum, sweet potato, red onion and zucchini in a single layer on the tray and drizzle with olive oil. Sprinkle with cracked black pepper.
3. Bake vegetables for 20-25 minutes.
4. Meanwhile, heat the quinoa following the packet directions.
5. Gently fold the roasted vegetables and dressing through the heated quinoa and serve topped with fresh basil leaves.