Name: Roasted broccoli salad with brown rice and quinoa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 250.00 ml dried brown rice and quinoa blend (see notes); 2 large zucchini, thickly sliced; 3 garlic cloves, thinly sliced; 36.40 gm extra virgin olive oil; 600g broccoli, cut into florets (see notes); 2 tsp lemon rind, finely grated; 42.00 gm lemon juice; 100g fetta, crumbled; 40.00 ml pine nuts, toasted

Roasted broccoli salad with brown rice and quinoa

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Budget-friendly, heart-healthy, veggie-packed, gluten-free vegetarian dinner for $2.19 per serving.

Ingredients:

250.00 ml dried brown rice and quinoa blend (see notes)
2 large zucchini, thickly sliced
3 garlic cloves, thinly sliced
600g broccoli, cut into florets (see notes)
2 tsp lemon rind, finely grated
42.00 gm lemon juice
100g fetta, crumbled
40.00 ml pine nuts, toasted

Instructions:

Simmer the brown rice and quinoa blend in a generous amount of boiling water in a large saucepan as per the package instructions until perfectly cooked. Drain excess water.
Preheat your oven to 220C/ 200C fan-forced while lining 2 large baking trays with baking paper.
In a bowl, mix zucchini, garlic, and half of the oil. Season with salt and pepper. Transfer the mixture to one prepared tray. On another prepared tray, place the broccoli and drizzle with the remaining oil. Season with salt and pepper.
Roast vegetables for 20 to 25 minutes, flipping midway, until they are tender.
Combine lemon rind, lemon juice, and feta with the rice mixture. Toss together, then transfer to a serving bowl. Top with vegetables and sprinkle with pine nuts before serving.

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