Recipes

Quinoa & Roasted Vegetable Salad

Naturally gluten free, this quinoa and roasted vegetable salad is a delicious comforting meal whilst remaining light and packed with nutrients to support a healthy heart. The combination of quinoa, colourful roasted vegetables, and a light lemon-tahini dressing creates a wholesome, satisfying dish.

Method

1. Start be preheating your oven to 200°C. In a medium source pan, bring 500ml of water to a boil. Rinse the quinoa and add to the pan, reduce heat to low, cover, and simmer for 10-15 minutes or until the quinoa is tender and most of the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside
2. Dice all the vegetables into 1cm pieces and slice the tomatoes in haldf, add to a bowl with the olive oil. Sprinkle over the cumin and sweet paprika and toss to coat before lining the vegetables out on a baking sheet and roasting in the oven for 20 minutes.
3. Next make the dressing. Mince the garlic clove and add to a small bowl, with the tahini, lemon juice, olive oil, maple syrup and black pepper and use a fork to whisk everything together. Add water a teaspoon at a time until you reach your desired consistency.
4. Roughly chop parsley. In a large bowl, combine the cooked quinoa, roasted vegetables, and chopped parsley. Drizzle the lemon-tahini dressing over the salad and toss gently to combine before serving.