Roasted Vegetable & Quinoa Salad

  • Serves
  • Maintenance

1 cup red or white quinoa, rinsed and drained

2.5 cups water

1 small red chilli, sliced and de-seeded

1 purple carrot, sliced

1 carrot, sliced

1 zucchini, sliced

1 spanish onion, quartered

4 slices of butternut pumpkin

2 cups mixed greens and herbs (For example, fresh rocket, cos, basil, oregano, parsley, coriander, daikon, radish and rocket micrograms and buckwheat sprouts).

Juice of 1/2 lime

Fresh pepper

Black sesame seeds


Extra virgin olive oil


fresh hommus, to serve.


Step 1. Pre heat oven to 200C/390F. Roast vegetables for 50-60 minutes or until cooked, but not too soft.

Step 2: Cook the quinoa in 2 cups of water in a large pot for 15 minutes.

Step 3. Add the chilli and cook with the quinoa. Drain the quinoa and chilli and rinse under cold water (allow to cool at room temperature).

Step 4: Add the roasted vegetables and gently mix, layering the pumpkin on top. Sprinkle with the sesame seeds. Serve with fresh pepper, olive oil, tahini and homes (optional).

Recipe: Nourish Magazine, Nov-Dec 2013, pg. 92.