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Roast Vegetable + Quinoa Salad

I was sent a sample of natural quinoa from Kate and Hamish at The New Zealand Quinoa Co and I couldn't have been more excited to try New Zealand grown quinoa - now that's a great idea!

Rich in protein and fibre and packed with other beneficial nutrients to support optimal health, we have primarily, up until now, only had the option to enjoy quinoa grown off-shore. However, now that some clever folk have discovered how to grow this wonderful grain right here in kiwi soil, we have the opportunity to not only look after our health eating it but to support the New Zealanders growing it.

Here is a super simple and delicious roast vegetable and quinoa salad that is perfect as we reach the warmer months and Summer barbeque season! You can switch out the vegetables and use what's available to you or in season. Enjoy!

Roast Vegetable + Quinoa Salad (~Gluten- and Dairy-Free) - serves 4

  • 1/2 cup The New Zealand Quinoa Co Natural Quinoa

  • 1 cup homemade chicken stock (or use water)

  • 1 large orange kumara, peeled and cut into medium-sized chunks

  • 2 carrots, peeled and cut into slightly smaller chunks than kumara

  • 1 Tbspn olive oil

  • Iodised sea salt

  • Freshly ground black pepper

  • 1/2 head broccoli, blanched in boiling water for 5 minutes then drained and rinsed under cold water

  • 2 handfuls rocket or baby spinach

  • 1 handful parsley, finely chopped


  • 3 Tbspn olive oil

  • 1 Tbspn honey

  • 1 tspn wholegrain mustard

  • Juice of 1 lemon

  • Salt

  • Pepper

  1. Cook quinoa according to directions on packet. Meanwhile, prepare the vegetables while the quinoa cools.

  2. Place kumara and carrot in a large roasting dish and drizzle over olive oil and season with salt and pepper. Roast at 180'C for about 45 minutes or until cooked. Once cooked, remove from oven and set aside.

  3. Once the broccoli florets are blanched and cooled, chop them into smaller pieces, including any stalk. Set aside.

  4. Once the quinoa is cool, fluff with a fork and place in a serving bowl with the roasted kumara and carrot, chopped broccoli, greens and parsley. Mix gently to combine.

  5. To make the dressing, combine all of the ingredients in a small jar and shake!

  6. When ready to serve, spoon over as many tablespoons of the dressing as you wish and stir through. Pop any remaining dressing into the fridge.

*Optional extras: Add cubes of feta or goats cheese, cubes of avocado and toasted nuts or seeds such as almonds, pumpkin or sunflower seeds for crunch!

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