Quinoa and Roast Vegetable Salad
How great is salad? It can be warm or cold, with meat or without, as a main, side or starter. It can taste amazing with only 3-4 ingredients or it can totally rock as a rainbow of goodness. Quinoa is a seed and is a great source of protein and is becoming a bit of a staple for gluten or grain free people.
- 1 cup quinoa
- 2 cups of stock
- Vegetables for Roasting (leftovers can work great here) sweet potato, zucchini, carrot, beetroot, beans, broccoli, cauliflower – whatever you like
- 2 tbs extra virgin olive oil
- 1 tsp paprika
- 1 tsp allspice
- salt and pepper to taste
Heat the oven to 200˚c line a tray with baking paper, chop all the vegetables into 2cm cubes or slices and toss in the olive oil, paprika, allspice and salt and pepper, bake in the oven until cooked through, if you’re using veg that has different cooking times, add them incrementally to ensure even cooking. Heat the stock in a saucepan and add the quinoa, bring to a boil, and then cover and simmer for 12 minutes (or per packet instructions). Add all cooked ingredients to your bowl and enjoy as a warm salad.
*If you want more protein add diced meat, an egg or tofu. Or serve as an accompaniment to meat.
*top with nuts or seeds for extra texture
*for extra flavour drizzle with balsamic vinegar