Plant-Based
Roasted zucchini and capsicum tossed through full flavoured quinoa mix from Thistle Be Good. Finished with fresh basil and marinated artichokes.
1. Set oven to 200C. Bring water to boil in the kettle.

Add quinoa and 2 cups boiled water to saucepan and cook according to packet instructions.
2. Slice capsicum and cut zucchini into crescents. Wedge squash and halve tomatoes. Toss on a lined oven tray with 1 tbsp olive oil, salt and pepper. Roast in the oven for 20 minutes, or until tender.
3. Crush garlic. Combine together with lemon juice and 2 tbsp olive oil. Season with salt and pepper.
4. Drain artichokes and roughly chop. Toss with quinoa, roasted vegetables and dressing.
5. Divide salad among bowls. Thinly slice basil and scatter over top.
NOTES
You can also add any dried herbs such as dried oregano or rosemary to the vegetables when roasting.
Add quinoa and 2 cups boiled water to saucepan and cook according to packet instructions.
2. Slice capsicum and cut zucchini into crescents. Wedge squash and halve tomatoes. Toss on a lined oven tray with 1 tbsp olive oil, salt and pepper. Roast in the oven for 20 minutes, or until tender.
3. Crush garlic. Combine together with lemon juice and 2 tbsp olive oil. Season with salt and pepper.
4. Drain artichokes and roughly chop. Toss with quinoa, roasted vegetables and dressing.
5. Divide salad among bowls. Thinly slice basil and scatter over top.
NOTES
You can also add any dried herbs such as dried oregano or rosemary to the vegetables when roasting.
SUN-DRIED TOMATO QUINOA KIT, 1 packet (225g)
RED CAPSICUM, 1
ZUCCHINI, 1
YELLOW SQUASH, 4
CHERRY TOMATOES, 1 bag (200g)
GARLIC, 1 clove
LEMON, 1/2 *
MARINATED ARTICHOKE, 1 tub (160g)
BASIL, 1 packet
FROM YOUR PANTRY
olive oil, salt, pepper

RED CAPSICUM, 1
ZUCCHINI, 1
YELLOW SQUASH, 4
CHERRY TOMATOES, 1 bag (200g)
GARLIC, 1 clove
LEMON, 1/2 *
MARINATED ARTICHOKE, 1 tub (160g)
BASIL, 1 packet
FROM YOUR PANTRY
olive oil, salt, pepper

