Warm Roasted Vegetable Quinoa Salad

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

No matter where you are in the world, whether you’re looking at snow out your window or sweltering from the summer’s heat, this is a very nourishing and delicious salad suitable for all weather conditions. I took this salad to my family BBQ for our Australian day celebration earlier this week. We have had a very intense heat wave for the last few weeks but Australia Day was cool and drizzly so this salad was quite fitting. You can also use a wide variety of vegetables in this salad if you are not an eggplant fan, and it will still work well!

 

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Ingredients:

  • 1 ½ cups (250 g) quinoa, uncooked
  • 3 cups (600 ml) vegetable broth or low sodium stock
  • 1 white eggplant, chopped into cubes
  • 1 black eggplant, chopped into cubes
  • 2 green zucchinis (courgette), chopped into cubes
  • 1 small orange sweet potato, chopped into cubes
  • 1 small purple sweet potato, chopped into cubes
  • 1/4 pumpkin, chopped into cubes
  • 2 – 3 kale (Tuscan cabbage) leaves, chopped roughly
  • 1 yellow bell pepper (capsicum)
  • 2 – 3 tbsp coconut oil
  • 1/2 red onion, sliced
  • 1/4 cup (30 g) slivered almonds
  • sea salt & pepper to taste
  • Dressing:
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 1-2 tbsp lemon juice
  • 1-2 fresh garlic cloves, crushed
  • 1 handful of chives, chopped
  • 1 handful of parsley, chopped
  • sea salt and pepper to taste

Directions:

  1. Preheat the oven to 350F (180C).
  2. Rinse and drain quinoa then add to a saucepan with 3 cups of broth.  Bring to boil then simmer for 15 –  20 minutes or until all water is absorbed.
  3. Wash all the produce well.
  4. Chop the eggplants, zucchinis, sweet potatoes, pumpkin and pepper into cubes, then place on baking tray.
  5. Toss in coconut oil and season with salt and pepper, then cook for 30 minutes.
  6. Place kale into oven with 15 minutes remaining for the roasted veggies. (You can also steam, boil or simply enjoy raw.)
  7. Slightly toast almonds (optional).
  8. Mix dressing ingredients together in a small bowl until well combined.
  9. Remove roasted vegetables and kale from oven then toss with red onion, almonds and dressing in a large bowl.
  10. Serve immediately.

Substitutions:

  • Quinoa – wild rice or red rice
  • Eggplant – mushrooms
  • Zucchini – broccoli, green beans, snow peas
  • Sweet potato – golden beets, carrots, winter squash
  • Pumpkin – acorn squash, winter squash
  • Kale – spinach, watercress
  • Yellow pepper – green or red pepper
  • Coconut oil – olive oil, avocado, hemp oil
  • Red onion – brown onion, scallions(shallots), spring onions
  • Almonds – pine nuts, cashews, macadamia, slivered or whole almonds
  • Lemon Juice – red wine vinegar

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 4 - 6

  • Nutrition per serving:
  • Calories370
  • Fat15g
  • Saturated Fat2g
  • Cholesterol0mg
  • Sodium140mg
  • Carbohydrates53g
  • Fiber12g
  • Sugars7g
  • Protein 11g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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