Name: Quinoa roast veggies salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
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; 1/2 medium swede ((organic)); 1/2 medium cauliflower ((organic)); 1/2 medium butternut squash ((organic)); salt; pepper; cayenne pepper ((optional)); parsley ((for garnishing))

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This quinoa dish is such a great one. We all know how quinoa is such a fantastic protein, magnesium and calcium source but not only that, it is also a wheat-free alternative!! If Incas used to have it in their diets why shouldn’t we?

Well, in my family, quinoa is a regular, I cook it very often in all various combos, I will definitely add a lot more recipes here soon, so …...stay tuned!

As I was saying, quinoa is a fantastic source of protein for vegans or vegetarians who can sometimes struggle to get their protein, this is such a great source to obtain it from.

Try this quinoa roast veggies salad with this beautifully cooked Yummy spicy coconut chicken. Simply divine.

Let's just get this recipe done!

Quinoa roast veggies salad

This beautiful quinoa and roast veggies salad is such a gorgeous salad packed with goodness and healthy ingredients. A truly good-for-you salad will definitely leave you craving more. Just Delish!

5 from 2 votes

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Course: Dinner, Lunch, Main Course, Main Dish, Salad, Warm salad

Cuisine: Mediterranean, Ramona's Cuisine

Keyword: quinoa salad, roast vegetables warm salad

Prep Time: 10 minutes

Cook Time: 45 minutes

0 minutes

Total Time: 55 minutes

Servings: 4 servings

Calories: 484kcal

Author: Ramona Sebastian

Equipment

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
1/2 medium swede (organic)
1/2 medium cauliflower (organic)
1/2 medium butternut squash (organic)
salt
pepper
cayenne pepper (optional)
parsley (for garnishing)

Metric - US Imperial

Instructions

Wash thoroughly the quinoa by first rinsing it a few times in water in a pot and then place it in a sieve and run cold tap water over it for one minute.
Place the quinoa in a pot and cover with water about 2 fingers high above the quinoa grains. Put in some salt and boil (covered) for 15 minutes. Add little boiling water towards the end if you feel it's needed.
Wash all the vegetables, peel them and chop them into chunks or little cubes. Make the cauliflower into small florets.
Place all vegetables into an oven tray. Make sure they are quite spread out to get a nice crisp and get nicely cooked. Sprinkle salt, pepper the thyme, cayenne pepper and half of the oil over and bake for 35-40 minutes at 180°- 190° C /350°F but halfway through take the tray out of the oven, give the veggies a good old toss and sprinkle the remainder of the oil. Place back in the oven and bake further till they have cooked nicely.
Mix the quinoa with the roast veggies, garnish with some parsley and enjoy it alongside a nice piece of organic roast chicken, steak or fish. Optionally, if you wish you can squeeze half a lemon over especially if you choose to have it with fish. Yammmm..... It is delicious!

Notes

It is as simple as this!

Bon appétit!

Nutrition

Tried this recipe?Mention @ramonas.cuisine or tag #ramonascuisine!

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Comments

Ginger says

January 08, 2016 at 7:48 pm

How delicious! I am always looking for new recipes with quinoa - especially now with all my good intentions for the new year 🙂

- Ramona says
  
  January 15, 2016 at 5:20 pm
  
  Hi Ginger,
  I know exactly what you mean! 🙂 We all do over eat during the festive period, don't we? We love quinoa and I make all sorts all the time -more recipes to come ;-))
  Keep up the good intentions and have a fab 2016!! Ramona xx