Roasted broccoli salad with brown rice and quinoa

Roasted broccoli salad with brown rice and quinoa

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Roasted broccoli salad with brown rice and quinoa

The ingredient of Roasted broccoli salad with brown rice and quinoa

  1. 1 cup dried brown rice and quinoa blend (see notes)
  2. 2 huge zucchini, thickly sliced
  3. three garlic cloves, thinly sliced
  4. 2 tablespoons extra virgin olive oil
  5. 600g broccoli, reduce into florets (see notes)
  6. 2 teaspoons lemon rind, finely grated
  7. 2 tablespoons lemon juice
  8. 100g fetta, crumbled
  9. 2 tablespoons pine nuts, toasted

The instruction how to make Roasted broccoli salad with brown rice and quinoa

  1. Cook brown rice and quinoa mixture in a big saucepan of boiling water, following packet instructions, till tender. Drain.
  2. Meanwhile, preheat oven to 220C/ 200C fan-forced. Line 2 massive baking trays with baking paper.
  3. Place zucchini, garlic and half the oil in a bowl. Season with salt and pepper. Toss to combine. Transfer to one organized tray. Place broccoli on final prepared tray. Drizzle with closing oil. Season with salt and pepper.
  4. Bake veggies, turning as soon as, for 20 to 25 minutes or until gentle.
  5. Add lemon rind, lemon juice and fetta to rice aggregate. Toss to mix. Transfer to a serving bowl. Top with greens. Serve sprinkled with pine nuts.

Nutritions of Roasted broccoli salad with brown rice and quinoa

fatContent: 453.861 calories
saturatedFatContent: 22.3 grams fat
carbohydrateContent: 5.4 grams saturated fat
sugarContent: 38.9 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 18 grams protein
sodiumContent: 16 milligrams cholesterol

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