Name: Quinoa and Roasted Vegetable Salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 170 g quinoa; 470 ml water; Fine sea salt; 3 red onions (, cut into wedges); 2 orange or yellow peppers (, seeded, deveined, and sliced); 2 courgettes (, cut into 2-3 inch batons); 3 tablespoons olive oil (, divided); Freshly ground pepper; 450 g cherry tomatoes; 6 small, pre-cooked beetroots (, cut into quarters); 2 tablespoons rice vinegar; 1 teaspoon Dijon mustard; 1 teaspoon maple syrup; 1 teaspoon chopped parsley

Quinoa and Roasted Vegetable Salad

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

What you'll need

170 g quinoa
470 ml water
Fine sea salt
3 red onions , cut into wedges
2 orange or yellow peppers , seeded, deveined, and sliced
2 courgettes , cut into 2-3 inch batons
3 tablespoons olive oil , divided
Freshly ground pepper
450 g cherry tomatoes
6 small, pre-cooked beetroots , cut into quarters
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1 teaspoon chopped parsley

Method:

Preheat oven to 200°c. Line two baking trays with parchment paper.
Cook the quinoa per the package directions with 470ml of water and ½ teaspoon salt.
Combine the onions, and peppers in a mixing bowl with 1 tablespoon olive oil and a large pinch of salt and pepper. Divide among the baking trays, spread in an even layer. Roast for 30 minutes, stirring halfway through. Add the tomatoes and courgette and return to the oven for another 10 – 15 minutes or until all the vegetables are tender.
Combine 2 tablespoons olive oil with the vinegar, mustard, maple syrup, and a big pinch of salt and pepper in a small jar and shake well to combine.
Toss the vegetables with the quinoa and salad dressing in a large mixing bowl and transfer to a serving bowl or platter. Top with chopped parsley.

Nutrition

N/A

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