Root your health

Roast Vegetable and Quinoa Salad

Prep

cook

serves

15 min

30 min

6 Ingredients

2 cups Cauliflower florets

2 Sweet potatoes peeled and cut into small cubes/ ½ pumpkin

½ Red onion cut into 4 quarters

1 Zucchini cubed

2 tsp Garam Masala Spice

3 cups vegetable stock

1 tsp Turmeric

½ cup roasted almonds/hazelnuts chopped

½ tsp Black pepper and salt

2 tbsp Olive oil

1 ½ cup Quinoa

1 cup chopped Spinach

Juice and zest of 1 lemon

½ cup Dried cranberries/currants or blueberries

Method

Preheat the oven at 180 °C and line a baking tray with baking paper.
Place Quinoa, turmeric and stock in a saucepan. Simmer over medium heat, stirring occasionally.
Place prepared vegetables on a baking tray and season with garam masala, olive oil, salt and pepper and bake for 15-20 min until sweet potato/pumpkin is soft.
Season to taste once the quinoa is al dente (firm but soft interior), drain and set aside until needed ± 10 -15 min.
Mix roast vegetables and quinoa in a salad bowl and add currents, nuts, spinach, lemon juice and drizzle with an extra amount of olive oil.
Enjoy warm or at room temperature.

Notes

You can use my clean salad dressing as an alternative or 2 tbsp pesto (Roza’s dairy-free pesto) combined with 2 tbsp apple cider vinegar as a quick fix easy dressing. Can replace green vegetables with any seasonal green vegetables like Brussel sprouts, mange tout and broccolini. Delicious as a side dish accompanied by fish or poached eggs.