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LTurner612
Quinoa salad with grilled vegetables and feta
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Ingredients
Directions
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Preheat the oven to 200ºC. Prepare the quinoa according to the instructions on the package and allow to cool.
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In the meantime cut the broccoli and aubergine into slices of 1 cm thick. Mix the eggplant with a few tablespoons of olive oil and sprinkle with salt. Place the eggplant slices on a baking tray and slide high in the oven.
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Place the slices of broccoli on the other baking sheet and slide in the oven. Roast the vegetables in 20-30 minutes until golden brown. Invert the aubergine in between.
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Take the grilled vegetables from the oven and allow to cool. Hussel the vegetables in a large bowl with the quinoa, nuts and feta and season with salt and pepper. Serve the dressing separately.
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Nutrition
425Calories
Sodium0% DV0g
Fat45% DV29g
Protein28% DV14g
Carbs7% DV22g
Fiber0% DV0g
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