Roasted Vegetable Salad is one of the easiest ways to prepare a nutritious, high fibre meal ahead of schedule. This recipe can be stored in the fridge (in an air-tight container) for up to 3 days, just keep the dressing in a small glass jar.
Quinoa is gluten-free grain, high (-ish) in protein. Quinoa is one of the few plant foods that contain all of the essential amino acids (especially important for the vegetarians amongst us), as well as fibre, magnesium, B-vitamins and various beneficial antioxidants.
Now let’s get started…
- 1 red onion, diced
- 1 red capsicum, diced
- 2 cups pumpkin, diced
- 1/2 medium eggplant, diced
- 1 zucchini, diced
- 1/3 cup uncooked quinoa, rinsed
- 4 tbsp. olive oil
- 1 medium lemon, juiced
- 1 garlic clove, crushed
- 1/2 cup cherry tomatoes, quartered
- 2 tbsp. almonds, chopped
- feta cheese (optional) for garnish
- Celtic sea salt and pepper to taste
Preheat oven to 180C. Line two large baking trays with baking paper.
Divide the red onion, red capsicum, pumpkin, eggplant and zucchini between the two baking sheets. Drizzle with 1 tbsp. of olive oil, sprinkle with a pinch of celtic sea salt and toss to combine. Place trays of vegetables in the oven, roast until softened and golden brown. This should take approximately 20-30 minutes. Set aside to cool.
In a small saucepan, bring 2/3 cup of water to the boil. Add quinoa, cover and reduce heat to a simmer. Allow to simmer for approximately 15 minutes or until the water is absorbed.
In a small jar, place the lemon juice, garlic and remaining oil. Shake until well combined.
Add the tomatoes, quinoa, roasted vegetables, chopped almonds to a large serving bowl. Pour over lemon and garlic dressing. Toss gently to combine. Season with salt and pepper. Garnish with feta if you choose to do so. Serve warm or at room temperature.
Store in an airtight container for up to 3 days.
Having made this recipe a number of times, I prefer my vegetables cut into small 1cm x 1cm pieces. Not only does it reduce cooking time, it's also easier to eat.