I had prepped and roasted the veggies (pumpkin, sweet potato, onions, garlic, bell pepper) and cooked the quinoa on the weekend so this became a very quick meal to put together on a weeknight. I served this with grilled prawns but would go really well with salmon as well.
For the crunchy element I added pine nuts and pumpkin seeds but you could add anything you like. Like walnuts, almonds, etc. The dried cranberries bring a nice sweet surprise to every other bite.
You can make your own salad dressing or use store-bought if you’re feeling lazy (like me today) ☺️
Roasted Vegetable & Quinoa Salad
Course: MainDifficulty: Easy4
servings15
minutes45
minutes1
hourIngredients
½ cup cooked tricolour quinoa
5 cloves garlic (unpeeled & roasted)
1 red bell pepper
1 red onion
½ cup pumpkin
½ cup sweet potato
baby spinach and rocket leaves
1 tbsp chia seeds
2 tbsp pumpkin seeds
1 tsp black sesame seeds
2 tbsp dried cranberries
2 tbsp pine nuts or chopped walnuts
2 tbsp olive oil
¼ cup coriander leaves (chopped)
⅛ cup mint leaves (chopped)
balsamic dressing
Directions
- Cook the quinoa and set aside to cool.
- Pre-heat oven to 180C.
- Peel and cut the onions into quarters.
- Peel and cut the pumpkin and sweet potato into equal cubes.
- Place the onions, sweet potatoes, pumpkin, whole red bell peppers, and unpeeled garlic in a pan. Drizzle with olive oil and season with salt. Place in the oven and set a timer for 40 mins.
- After the first 20-25 mins flip the pepper and continue to roast for the remainder of the time.
- When the vegetables are roasted, set aside to cool to room temperature.
- Cut the cooked bell peppers into strips.
- Lightly toast the pine nuts in a frying pan.
- Prepare balsamic dressing using my recipe here.
- Put the quinoa, roasted veggies, greens, seeds, berries, nuts, and dressing into a bowl. Toss to combine.
- Serve with grilled prawns to make it a meal!
Notes
- Recipe inspo from: @josecretingredient
