This quinoa salad is a favorite in my kitchen. Quinoa is an excellent source of protein, magnesium and calcium, and it makes a great wheat-free alternative. If the Incas included it in their diet, we can certainly enjoy it too.
I cook quinoa often and pair it with many different vegetables and flavors. I’ll be adding more quinoa recipes soon, so stay tuned.
Quinoa is especially useful for vegetarians and vegans who need reliable plant-based protein. This roasted-vegetable quinoa salad is satisfying, nutritious and easy to prepare.
If you like, serve it alongside a nicely seasoned chicken, fish or steak. A squeeze of lemon complements fish particularly well, but the salad stands on its own as a complete, flavorful dish.
Quinoa roast veggies salad
This quinoa and roasted-vegetable salad is full of wholesome ingredients and bold, comforting flavors. It makes a nourishing main or side and is simple to prepare.
Course: Dinner, Lunch, Main Course, Salad, Warm salad
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 484kcal
Author: Ramona Sebastian
Equipment
-
chopping board
-
ovenproof dish
-
knife
-
pot
Ingredients
- 250 g quinoa (8.82 oz) (organic)
- 2 large beetroots (organic)
- 5 sticks celery (organic)
- 4 medium carrots (organic)
- 2 medium red onions (organic)
- 1-2 sprigs thyme
- 2 tablespoons olive oil
- ½ medium swede (organic)
- ½ medium cauliflower (organic)
- ½ medium butternut squash (organic)
- salt
- pepper
- cayenne pepper (optional)
- parsley (for garnish)
Metric – US Imperial
Instructions
-
Rinse the quinoa thoroughly. Start by rinsing it a few times in a pot, then place it in a fine sieve and run cold water over it for about a minute to remove any residue and reduce bitterness.
-
Transfer the rinsed quinoa to a pot and add water so it rises about two finger-widths above the grains. Season with a pinch of salt, cover and simmer for 15 minutes. If it looks dry near the end, add a little boiling water and continue until the quinoa is tender.
-
Prepare the vegetables: wash, peel and cut them into chunks or small cubes. Break the cauliflower into small florets.
-
Spread the vegetables on an oven tray so they roast evenly and become a little crisp. Drizzle half the olive oil over them and season with salt, pepper, thyme and a pinch of cayenne if using. Roast at 180–190°C (350°F) for 35–40 minutes, tossing once halfway through and adding the remaining oil, until the vegetables are golden and cooked through.
-
When the quinoa and roasted vegetables are ready, combine them in a large bowl. Garnish with chopped parsley. Serve warm as a main or as a side with roast chicken, fish or steak. For fish, a squeeze of lemon brightens the flavors. Enjoy!
Notes
Simple, nourishing and versatile—this salad can be adapted to whatever vegetables you have on hand.
Bon appétit!
Nutrition
Calories: 484kcal | Carbohydrates: 84g | Protein: 15g | Fat: 12g
Tried this recipe? Tag me today!Mention @ramonas.cuisine or tag #ramonascuisine when you share your photo.