Quinoa and roast vegetable salad
Don’t be put off by the long list of ingredients in this recipe. This salad is super simple to make and you can substitute the ingredients for whatever you have on hand or your family’s preference.
Quinoa is an excellent source of protein and fibre. It is high in magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E, and antioxidants. It is also gluten-free.
I recommend cooking quinoa with the absorption method used for cooking rice. The ratios are the same, one part quinoa to two parts water. Simply bring to the boil, turn off the heat and let the quinoa sit in the saucepan with the lid on for around 20 minutes and its ready.
1 cup of quinoa
1 fennel roughly chopped
1 sweet potato roughly chopped
1 zucchini roughly chopped
1 red onion chopped into quarters
1 capsicum roughly chopped
6-8 cherry tomatoes
1 cup of herbs of your choice roughly chopped. I use whatever I have on hand such as basil, coriander, parsley, rosemary, or dill.
¼ a cup of nuts and seeds roughly chopped. Again choose what you have or what you like, I like walnuts, pine nuts, and pumpkin seeds
2-3 tablespoons of goat’s cheese or cashew cheese for a vegan, dairy-free option. Any soft cheese you like.
2 tablespoons of apple cider vinegar
2 tablespoons extra virgin olive oil
While the quinoa cooks, roughly chop your vegetables and place them on a large baking tray, sprinkle with salt, and a splash of extra virgin olive oil.
Heat the oven to 150°C and cook the vegetables for around 45-60 minutes. This may vary depending on the type of vegetables and the size you chopped them, but you can’t really overcook them when the oven is on a low setting.
Meanwhile chop your herbs, nuts, and seeds.
Once the quinoa is cooked, dress with olive oil and vinegar and allow to cool in the fridge, or keep at room temperature for a warm salad.
When ready to serve, place the quinoa in a serving bowl, top with vegetables, herbs, nuts, and seeds, lightly toss together and top with cheese and a final splash of olive oil.
Leftovers last in the fridge for a couple of days. They will keep longer without the cheese so if you wish to make ahead for lunches etc., omit the cheese until ready to eat.