Gluten Free · Main Meals · Recipes · Snacks · Starters

Roasted Veg & Quinoa Salad


Roasted Veg & Quinoa Salad

Quinoa is a delish vege protein that had come into favour amongst foodies in the past few years. If you haven’t tried it, I suggest you do. Here is a simple recipe you can use for a meat free meal.

Equipment required

1 lrg roasting tray
1 medium deep based saucepan with lid

Shopping list for 2 people

1 cup quinoa
2 cups water

Small head of broccoli
1 bulb of fennel
500g pumpkin

1 tbsp of olive oil
1/2 tbsp maple syrup
2 roasted cloves of garlic
Seasoning to taste

Your fav crumbly cheese, I used Boursin

Method to the madness

Pre heat the oven to 200C

Prepare the veges and chop into roughly the same sized pieces

Splash the veges, including garlic cloves, with olive oil and seasoning

Roast until cooked through and lightly coloured about 30 minutes depending on the size

Put the quinoa on about 20 minutes before the vege is ready. To cook quinoa I use the absorption method. Cook on a high heat lid off until you get steam holes, then turn the heat to low and cook with the lid on for a further 10 mins, until the liquid has been absorbed

Once the vege and quinoa are ready mix the dressing together

Mix through the veges and dressing, then serve warm or cold with you fav crumbly cheese on top



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