Roast veg and quinoa salad

This quick but substantial salad is low in fat, high in protein, gluten-free and bursting with flavour. Use vegetable stock to make it vegetarian and use up any leftover roast vegetables instead of pumpkin, like beetroot, sweet potato, zucchini or broccoli.

 

Quinoa salad

Preparation & Cooking time: 20 mins with pre-roasted vege / 50 mins without
Difficulty: Easy
Servings: Makes 4 servings

Ingredients:

1 cup quinoa, rinsed

2 cups chicken or vegetable stock

50 g sugar snap peas or snow peas

400 g pumpkin, or other vegetables (roasted or raw)

4 handfuls rocket

4 spring onions, finely sliced

1 handful mint leaves, chopped

1 handful flaked almonds, toasted

50 g feta, crumbled

Dressing

2 tablespoons white balsamic vinegar (or white wine vinegar)

6 tablespoons olive oil

½ tablespoon of honey

Method

1 If you don't have roasted vegetables to use up, dice up your chosen raw vegetables, place on a roasting tray and toss with a large drizzle of oil and a pinch or salt and pepper. Roast at 200C degrees, turning once, until golden brown (15-20 mins for soft vegetables like zucchini, 30-40 mins for hard vegetables like Brussels sprouts and pumpkin). Tip: the smaller you dice them, the faster they'll cook. 

2 While the vegetables are cooking, eat saucepan and add quinoa to toast for a few minutes until it starts to crackle. Remove, rinse and then place back in the saucepan.

3 Add stock and bring to the boil. Place a lid on the saucepan, reduce heat to medium–low and simmer for 15 minutes. Don’t lift the lid. When time is up, remove from the heat and stand for a further 5 minutes (without lifting the lid). Allow to cool slightly.

4 Steam peas for 1 minute until they are bright green but still crisp. Drain, fill pot with cold water and drain again to stop them from cooking.

5 To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking.

6 Toss cooked quinoa, peas, pumpkin, rocket, onion and mint leaves together in a large bowl.

7 Pour dressing over salad and combine. Sprinkle with flaked almonds and feta. Serve cold or warm.

Tip: Quinoa should be rinsed before cooking as the seeds are coated with saponins, which if not rinsed gives the quinoa a bitter taste. When cooked perfectly, the quinoa will be slightly translucent, with a visible ‘tail’, which is actually part of the hull.

Variation: Quinoa comes in a range of colours, so experiment a little. White quinoa is softer, while red and black quinoa are slightly crunchy and don’t stick together as much.

 

Recipe from Summer TABLE by Jodie Blight

Summer Table by Jodie Blight