Kim
Quinoa and Roast Veg Salad
Side Dishes item created by Kim, Apr 22, 2016
  • This is a delicious and very easy warm salad, which is great as an accompaniment to fish, chicken, pork or just on it's own!

    Prep: 10 minutes
    Cooking: 30 minutes
    Serves: 2-3 as a side dish
    Calories: 175 approx per serve (3 serves)

    Quinoa

    1/2 cup of uncooked organic Quinoa
    1 cup of water

    Wash and rinse the quinoa, and place in a tall sided microwave safe dish.
    Add water
    Microwave on high for 10 minutes
    Cover and allow to sit for 2-3 minutes
    Fluff up with fork

    Quinoa is now ready to use... this recipe is for 2-3 people as a side dish, you can easily increase or decrease to suit the amount of people you are feeding by using the same ratio 1 part quinoa to 2 parts water.

    Roast Mediterranean Veggies

    2 small zucchini
    2 eggplant (long thin kind) or 1 small bulb kind
    1 red pepper (capsicum)
    1 cup baby button mushrooms, or larger 'shrooms
    1 wedge of pumpkin (leave the skin on for extra fibre)
    1 red onion
    1 tsp coconut oil (or Olive Oil)

    Cut all of the above into similar sized chunks (leave baby mushrooms whole), toss into a baking paper (parchment) lined tray with the oil, and roast at 170 for about 20 - 30 minutes, until the veggies are cooked.

    Dressing

    1/2 fresh lemon
    1 clove garlic
    Good pinch sea salt flakes
    tbsp Olive Oil
    Fresh herbs like finely chopped parsley, thyme, oregano, basil (any you have to hand)

    mince or finely dice garlic, in a large bowl, add salt, lemon juice and stir with a whisk until salt is dissolved, and Olive Oil... whisk to combine, add herbs.

    This is a low oil recipe, but add more if you wish, we like it quite zesty and lemony, but if you want it more traditional vinaigrette the ratio is 4:1 of oil to acid (lemon juice) I don't like that much oil myself, so keep it leaner...

    Toss the quinoa and veggies through this, and serve.

    Can be made ahead, and will keep for a few days, just do the dressing just prior to serving.
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