Quinoa and roast vegetable salad (complete vegetarian meal) – enough for a crowd/lunches for the week #glutenfree
1.5 cups quinoa (rinsed well and drained) – cooked in 3 cups water – bring to the boil, cover and decrease heat to a simmer for 10-11 minutes. Switch off heat and leave sit for water to finish absorbing 5-10 minutes. Then I tip out onto a large tray to let cool slightly. You could use brown rice, farro or even couscous as the base if you wanted, however quinoa is a source of protein if you are cooking for vegans or vegetarians.
Roast until cooked and golden:
- 1 LARGE sweet potato cut into cubes
- Half a cauliflower – cut into chunks. (you could use pumpkin or even beetroot for an earthier flavour)
- Spray lightly with oil and sprinkle with Masterfoods Mild Moroccan Seasoning (alternatively just garlic powder, salt and pepper is good too).
- Lightly toast any combination of sunflower seeds, pepitas, pistachios, sliced or slivered almonds – about ¾ cup in total
- 1 tin chickpeas, rinsed (approx. 300g cooked)
- Mix of sliced dried apricots, craisins or even figs (approx. ½ cup, if not using pomegranates can increase to 3/4 cup all up).
- 2-3 large handfuls spinach leaves or mixed greens
Optional – Pomegranate seeds – fresh or frozen – to garnish or if you have enough stir them through and then use more as a garnish.
- Juice (approx. 100g) and zest of one orange (can do half orange, half lemon)
- 2 teaspoon cinnamon
- 35ml olive oil
- 1 tablespoon honey (or maple syrup if making for vegans)
- 2-3 teaspoons apple cider or red wine vinegar (to taste – can omit if you use a very tart lemon)
- Salt and cracked pepper to taste
In a very large bowl mix together everything but the dressing, nut/seed mix and pomegranate.
Stir through the dressing and half the pomegranate seeds (if you have enough). You can then choose to stir through the nut/seed mix now or leave it until just before serving so that it will be crunchier. Garnish with the last of the pomegranate seeds and enjoy!
A little bit of feta is delicious with it and it makes a lovely side to BBQ meats or salmon as well as being a complete meal in itself. You can easily increase or decrease how much you make by varying the volume of quinoa and roast vegetables.