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Warm Roasted Vegetable Quinoa Salad

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. You can use a wide variety of vegetables in this salad, and it will still work well!

 

Ingredients

  • 1 ½ cups (250g) quinoa, uncooked
  • 3 cups (600ml) vegetable broth or low sodium stock
  • 2 green zucchini (courgette), chopped into cubes
  • 2 small sweet potato, chopped into cubes
  • 3 – 4 kale (Tuscan cabbage) leaves, chopped roughly
  • 2 bell pepper (capsicum)
  • 2 – 3 tbsp coconut oil
  • 1/4 cup (30g) slivered almonds
  • sea salt & pepper to taste
  • Dressing:
  • 1/4 cup (60ml) extra-virgin olive oil
  • 1-2 tbsp lemon juice
  • 1-2 fresh garlic cloves, crushed
  • 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 zucchinis, sweet potatoes, 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 almonds and dressing in a large bowl.
  10. Serve immediately.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Servings: 4

Substitutions

  • Quinoa – wild rice or red rice
  • Zucchini – broccoli, green beans, snow peas
  • Sweet potato – golden beets, carrots, winter squash
  • Kale – spinach, watercress
  • Coconut oil – olive oil, avocado, hemp oil
  • Almonds – pine nuts, cashews, macadamia, slivered or whole almonds
  • Lemon Juice – red wine vinegar, apple cider vinegar

Calories: 370

Fat: 15g

Trans Fat: 2g

Cholesterol: 0mg

Sodium: 140mg

Carbohydrates: 53g

Fiber: 12g

Sugars: 7g

Protein: 11g