Roasted Veg Quinoa Salad – So quick and delicious!

This is a great recipe if you want a really substantial salad that is suitable for vegan and vegetarians.

Quinoa Salad with Roasted Veg

I like making it for BBQs to give people something a little different to try.

Ingredients

Serves 8
1 ½ C Quinoa – you can try using any variety, there is white, red and black.
3C of vegetable stock
½ Tbsp cumin powder
3Tbsp olive oil
2C Kent pumpkin cut into small cubes
1 large Eggplant cut into small cubes
1 large Zucchini cut into small cubes
1 capsicum cut into small cubes
2Tbsp smoked paprika
1 Tbsp cumin powder
1 brown onion sliced
5 garlic cloves whole and peeled
Salt
1 cup of basil leaves finely chopped

  1. Pre heat oven to 180C
  2. Wash quinoa thoroughly in cold water. Place quinoa, stock and cumin into a medium saucepan. Bring to the boil and cook for approx 20 minutes until all the liquid has been absorbed by the quinoa and the quinoa has started to change shape
  3. Get the eggplant, pumpkin, capsicum, onion, zucchini and garlic in a bowl toss with olive oil, paprika, salt and cumin.
  4. Place on vegetables on a baking tray and bake for 20-30 mins until all of the vegetables are cooked through.
  5. Once the quinoa and the vegetables are cooked toss them together along with the fresh basil.
  6.  Serve with grilled meat or fish or even by itself.