Quinoa & Roasted Vegetable Salad
This healthy lunch might take a little longer to prepare, but it’s well worth the effort. Roasting the vegetables brings out their natural sweetness, and when combined with a rich, tangy dressing and light quinoa, it creates a perfectly balanced meal.
If you're heading into the office, this is an ideal make-ahead lunch you can prep the night before - trust us, your co-workers will be jealous.
2 Servings 40 Minutes
Ingredients
- Feta - 80 grams
- Balsamic Vinegar - 1 tbsp
- Black Pepper - 1/2 tsp
- Extra Virgin Olive Oil - 3 tbsp
- Red Quinoa - 100 grams
- Salt - 1/2 tsp
- Sunflower Seeds - 2 tbsp
- Vegetable Stock - 250 ml
- Cherry Tomatoes - 15
- Courgette - 1
- Red Onion - 1/2
- Red Pepper - 1
- Spinach - 100 grams
- Sweet Potato - 1
Method
- Preheat oven to 200°C (180°C fan).
- Chop the sweet potato, courgette, red pepper and red onion into small chunks. Add to a baking dish along with the whole cherry tomatoes, season with salt and pepper. Add 2 tablespoons of olive oil and stir the vegetables to coat. Spread evenly in the baking dish and roast for 25–30 minutes, turning halfway, until tender and slightly caramelised.
- Rinse the quinoa under cold water. Whilst the vegetables are roasting, place in a saucepan with the vegetable stock. Bring to a boil, then reduce to a simmer for 15 minutes, or until the liquid is absorbed. Fluff with a fork and let cool slightly.
- In a dry pan over medium heat, toast sunflower seeds for 2–3 minutes, stirring often, until golden.
- In a small bowl, whisk the remaining 1 tbsp olive oil with the balsamic vinegar.
- In a large bowl, combine quinoa, roasted vegetables, spinach, and red onion. Drizzle over the dressing and toss gently. To serve, spoon the mixture into individual bowls and sprinkle with toasted sunflower seeds and crumbled feta.