Nourishing Quinoa + Roast Vegetable Salad
I made this salad to take down to Christchurch for one of my best friend's hen celebration where we were starting the day with a shared lunch. Wanting to nourish our tummies and provide us with a pile of nutrients at the start of the day, I filled this salad with protein-rich quinoa, colourful vegetables and plenty of greens, nourishing nuts and seeds and a delicious homemade dressing. It was such a hit with the lovely ladies that came along; I thought I should share the recipe here in case anyone else needs such a salad. The image below is the same salad but made with a different selection of roasted vegetables - it's an extremely versatile recipe!
I served it with an Olive and Rosemary Pan Bread from Dr Libby’s Energy Guide book (which by the way is totally delicious!) but it would also be equally delicious served with salmon, chicken or fresh fish and seasonal vegetables such as asparagus.
Nourishing Quinoa + Roast Vegetable Salad – serves ~8
1 cup quinoa, cooked according to directions (it should yield 2+ cups cooked quinoa)
1 red or brown onion, cut into wedges
2 orange kumara, peeled and chopped into cubes
1 cup pumpkin, peeled and chopped into cubes
1 red pepper, deseeded and cut into cubes
1 yellow pepper, deseeded and cut into cubes
1 carrot, peeled and cut into small cubes or pieces
(Or use the equivalent of 3 cups roasted seasonal vegetables of your choice instead of the above)
2 Tbspn olive oil
Coarse sea salt
Freshly ground black pepper
1 cup greens, (spinach, miners lettuce or kale leaves), chopped if necessary
1 handful fresh parsley leaves
2 Tbspn pumpkin seeds
2 Tbspn Tanna Farms, coconut oil roasted peanuts - optional (or use chopped walnuts)
Lemony Mustard Dressing
Juice 1 lemon
3 Tbspn olive oil
1 Tbspn wholegrain mustard
1 Tbspn pure maple syrup
Coarse iodised salt
Freshly ground black pepper
Pre-heat the oven to 180°. Meanwhile cook the quinoa according to the directions. Leave to cool and then fluff with a fork.
Line a tray with baking paper and place the chopped vegetables (but not the greens) on the tray. Drizzle over the olive oil and season with salt and pepper. Roast for about ~45 minutes or until cooked. Leave to cool to room temperature.
To make the Lemony Mustard Dressing, place all of the ingredients into a small jar and shake. Place in the fridge until you are ready to assemble the salad.
To assemble the salad, place the cooked and cooled quinoa, roast vegetables, greens, parsley, pumpkin seeds and peanuts into a large bowl and combine everything gently together.
Just before serving, pour over the dressing and stir through gently.
NB: Any leftover salad can be kept in a sealed container in the fridge for 2-3 days.