I love Summer!!
Everyone seems happier, the days are warmer and longer. You want to be out socialising with a cocktail or a cold beer. There’s BBQ’s, picnics and catch ups with friends. The kids are running around having fun.
This quinoa and roasted vegetable salad is one of my favourites to make when I’m entertaining or to bring along to a BBQ.
It’s all about the quinoa and it’s loaded with roasted vegetables, toasted nuts and seeds, cranberries and topped with crumbled feta. It all works together perfectly and the dressing is so simple.
It can be made with any veggies you have in the fridge. I love how versatile it is.
Quinoa (pronounced keen-wah) is a gluten-free seed which is high in fibre and protein and is a great substitute for rice and other grains.
The thing with quinoa is you want light, fluffy quinoa that just pops in your mouth. You don’t want it to be undercooked and you don’t want it to be waterlogged and mushy.
I use this simple method to cook quinoa and it works every time.
Start by rinsing your quinoa in a colander under cold water. For 1 cup of quinoa you will need 2 cups of water or stock. Cooking the quinoa in stock gives it a richer flavour.
Place the quinoa, water (or stock) and 1 teaspoon of salt in a small pot and bring to a simmer on low-medium heat.
When it starts to simmer, reduce heat to low, put the lid on and cook for 15 minutes without stirring.
Remove from heat, leave the lid on and set aside for a further 15 minutes. This allows the quinoa to soak up any remaining water and it will continue to gently cook in this time.
Finally, remove the lid and fluff up the quinoa with a fork. Transfer to a bowl and allow to cool before adding to your favourite salads.
I hope you will enjoy this salad as much as I do!!
For many more delicious recipes check out my blog mrsfoodiemumma.com and be sure to follow me on Facebook and Instagram @mrsfoodiemumma
Quinoa and roasted vegetable salad
INGREDIENTS
For the dressing
- 2tbs olive oil
- 1tbs balsamic vinegar
- 1tsp salt
For the salad
- 1 cup pumpkin cut into small cubes
- 1 beetroot, peeled and cut into small cubes
- 1 eggplant, trimmed and cut into cubes
- 1 zucchini, trimmed and cut into cubes
- 1 red onion, peeled halved and thinly sliced
- 3tbs olive oil
- 1/2 cup walnuts roughly chopped
- 2 tbs peppitas
- 2 tbs pine nuts
- 2tbs sunflower seeds
- 1 cup cooked quinoa
- 1/4 cup dried cranberries
- 200g feta
- Finely chopped parsley for garnish (optional)
METHOD
Preheat oven to 200 degrees
Place the dressing ingredients in a jar with a screw top lid. Shake well and set aside.
Line 2 oven trays with baking paper and arrange the vegetables on the trays. Season we with salt and pepper and drizzle over the olive oil.
Cook in oven until golden and softened.
Meanwhile, in a small frypan toast the nuts and seeds for a few minutes until lightly golden.
In a large bowl place quinoa, cranberries, roasted vegetables, nuts and seeds. Gently mix until well combined.
Crumble over the feta and pour over the dressing. Scatter over the parsley of using.
