Roast Vege and Quinoa Salad

food inspo foodie friday gluten free Oct 22, 2021

Quinoa is a fantastic grain. Full of fibre and protein it is one of natures superfoods and super easy to cook. Just add twice as much water as quinoa to a pot and boil until water nearly gone then turn the stove off, put the lid on and let it steam for 5-10 minutes. Fluff with a fork and that's all there is to it!! Made into a tasty salad with healthy veges it ticks all the boxes. If you haven't tried this it is definitely worth the effort. I often just put everything into a bowl when ready and stir in the dressing. A great low fuss lunch!!

What you need:

    • 1 cup cooked and cooled Quinoa 
    • 1 medium zucchini, cubed
    • 200g mushrooms, halved
    • 1 small red onion, sliced
    • 4 cloves garlic, minced
    • 1/2 tsp. dried rosemary
    • ½ tsp. sea salt
    • ¼ tsp. black pepper
    • 2 Tbsp Extra Virgin olive oil
    • 2 Tbsp balsamic vinegar 
    • ¼ cup sliced toasted almonds
    • 100g feta
    • Baby salad leaves (use as many as you like)

What to do:

  • Pre-heat oven to 180 degrees 
  • Place the chopped vegetables and garlic on a baking sheet. Add rosemary, salt and pepper and toss with olive oil and vinegar so that vegetables are evenly coated and bake for 18-20 minutes or until carrots are tender, tossing halfway through the baking time.
  • Add roasted vegetables to quinoa and toss to combine and serve salad over greens.
  • Top with almonds and goat cheese.
  • Serve warm or chilled.
  • Enjoy!
     
 
 
 

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