Quinoa with roasted vegetables

Quinoa with roasted vegetables
 Serves 4-6
For the salad:
200g quinoa
3 tbsp olive oil
2 red onions, peeled and cut into bite-sized chunks
4 mixed peppers, deseeded and cut into bite-sized chunks
1 courgette, cut into bite-sized chunks
2 garlic cloves, crushed
1⁄2 x 400g tin of black beans, drained and rinsed
small handful of Green olives
small bunch of Fresh parsley, roughly chopped
  1. Cook the quinoa following package instructions, then drain very well and set aside.
  2.  Meanwhile, preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6.
  3. In a roasting tray, toss together the onions, peppers and courgette. Drizzle with the olive oil and add some salt and pepper. Roast for 30 minutes. Remove from the oven and stir in the crushed garlic while the vegetables are still hot.
  4. In a serving bowl, toss together the quinoa and the roasted vegetables. Gently stir in the black beans, olives and chopped parsley.
  5. Drizzle over the chilli and lime dressing, stir to combine and serve.

Per serving: 334kcals, 18.4g fat (2.7g saturated), 36g carbs (5g sugars), 7.2g protein, 5.8g fibre, 0.208g sodium