Yummy roast vegetables tossed with the nutty quinoa flavor and texture – a great wholesome lunch idea!

Veggie and quinoa salad (800x600)

A favorite lunch of mine – but the family aren’t so keen on it.  It’s kind of an adaption of a salad I had once where there was a whole pile of roast veggies with couscous.  Now that I know that couscous isn’t gluten-free, I changed it to quinoa and I use whatever vegetables I have on hand.  I’ve also put in black beans, avocado and a myriad of other foods – what I’ve given you below is just some ideas to get you started.  This can be eaten either hot or cold – but I usually have it cold.

Let me know what you think!

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Roast veggie & quinoa salad

Prep Time 20 minutes
Cook Time 45 minutes
Servings 6

Ingredients

  • 1 C dry quinoa
  • 2 C water
  • 300 g sweet potato about 1/2 - 1
  • 150 g zucchini about 1
  • 220 g mushrooms
  • 120 g red pepper about 1
  • 170 g carrots about 4
  • 1 tbs parsley leaves
  • 1 tbs cilantro leaves
  • 50 g spinach

Instructions

  1. Place quinoa and water into a medium-sized saucepan and bring to boil.
  2. Allow to simmer for 10-15 mins until all the water has been absorbed and remove from heat. Use a fork to fluff up the quinoa and set aside to cool.
  3. Chop all the veggies except for the spinach into relatively similar sized pieces and place on some parchment paper on a baking tray.
  4. Bake for 40-45 mins at 350F or until the veggies are tender.
  5. Chop the spinach and mix with the roasted veggies.
  6. Add the cooled quinoa and mix thoroughly.
  7. Serve either immediately or store in the refrigerator for a hearty salad whenever you wish.
Veggie and quinoa salad