Balsamic Roasted Vegetables with Bacon & Quinoa

 
Balsamic Roasted Vegetables with Bacon & Quinoa

Ingredients (serves one)

• 1/4 cup cooked quinoa
• 1/4 large yellow pepper 
• 1/4 large red pepper
• 1/4 zucchini
• 1/4 cup sugar snaps, halved
• 6-8 cherry tomatoes
• 100 gr bacon (low fat)
• a handful of rucola
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• dried oregano & basil

Method

1. Preheat oven to 200°C/400*F.
2. Whisk together balsamic vinegar and olive oil and set aside.
3. In a small saucepan, boil water for the quinoa. Add quinoa and bring back to a boil. Reduce heat, and simmer covered, till all the water has been completely absorbed, about 15- 20 minutes.
4. While quinoa is cooking, cut the zucchini into small cubes. Cut red and yellow pepper into big stripes and put together with zucchini, sugar snaps, cherry tomatoes into a bag. Add balsamic dressing and shake bag.
5. Line a baking pan with parchment paper and put balsamic/olive oil coated vegetables on it. Grill for about 20 minutes.  
6. Bake the bacon in a small pan until crispy.
7. When the quinoa finishes cooking, stir in oregano and basil.
8.  Mix quinoa with the vegetables and bacon and add chopped rucola. Mix well.
9.  You can eat this salad when its still warm of if you prefer cold.
10.  Enjoy!