Australian_Healthy_Food_Guide_February_2017

baby spinach

++

red onion

plus

+white wine vinegar

+sugar & salt

+leftover roasted

vegetables

you’ll need ...

microwavable quinoa feta

68 healthyfoodguide.com.au

Recipes: Megan Cameron-Lee. Photography: Mark O’Meara. Styling: Julz Beresford. Food prep: Kerrie Ray.

Roasted veg &

pickled onion

quinoa salad

1155kJ/276cal

Protein 12.9g

Total Fat 4.8g

Sat Fat 1.8g

Carbs 39.2g

Sugars 14.6g

Fibre 8.7g

Sodium 537mg

Calcium 133mg

Iron 5.5mg

PER SERVE

hfg RECIPES

Roasted veg &
pickled onion
quinoa salad

Serves 4 Cost per serve $4.20
Time to make 15 min
9 gluten free^9 vegetarian
9 diabetes friendly

2 tablespoons white
wine vinegar
½ teaspoon sugar
½ teaspoon salt
½ medium red onion,
thinly sliced

4 x 120g microwavable

quinoa pots

3 cups leftover roasted

vegetables (such as pumpkin

and beetroot), warmed

4 cups baby spinach

¼ cup reduced-fat feta,

crumbled

1 Mix vinegar, sugar and salt

in a bowl until crystals dissolve.

Add onion and set aside to pickle

for 10 minutes, then drain well.

2 Meanwhile, heat the quinoa

according to packet instructions.

3 Toss through the warmed

roasted vegies, baby spinach,

pickled onion and crumbled feta.

Cook’s tip If you pickle onions

for longer than 10 minutes, the

fl avour will be enhanced and

they will also be softer.

FRIDAY