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- 1 brown onion, diced
- 1 large red capsicum, diced
- 1 medium sweet potato, peeled and diced
- 1 medium zucchini, diced
- 1/3 cup uncooked quinoa, rinsed
- 1 handful flat-leaf parsley, chopped
- 4 tbsp. olive oil
- 1 medium lemon, juiced
- 1 garlic clove, crushed
- 2 tbsp. flaked almonds
- feta cheese (optional) for garnish
- Celtic sea salt and pepper to taste
Instructions
- Cook quinoa following package instructions, drain well and set aside.
- Meanwhile, preheat oven to 180C. Line a large baking trays with baking paper.
- Place the onion and sweet potato on the tray. Drizzle with olive oil and a pinch of celtic sea salt, toss to combine. Place in the oven and roast for 10 minutes. before adding the remaining vegetables to the tray, tossing to combine
- At the 10 minute mark, using an oven mitt, remove tray from the oven and add the remaining vegetables and garlic clove. Return to the oven for another 20 minutes until vegetables are golden.
- Remove garlic clove from skin and use a fork to mash it. Place in a small jar with the lemon juice and remaining olive oil. Shake until well combined.
- In a large bowl, combine the quinoa, roasted vegetables, chopped almonds and parsley. 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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad