I love salads and this roast vegetable quinoa salad is such a filling but delicious salad, that is perfect as a main meal or as an accompaniment to a larger meal.
I actually love making this salad at Christmas time (living in New Zealand it’s Summer at Christmas) as I can make it the day before, pop it in the fridge to let the flavours really mingle and intensify. Plus I don’t have so much rushing around on Christmas Day and can enjoy watching the kids open presents.
Furthermore, it makes the perfect pairing with our delicious glazed ham (I will post that recipe in the next few months)
This salad is also great when you are having friends over for a BBQ, as it is healthy and delicious, plus it’s pretty quick and easy to whip up ahead of time, leaving you free to enjoy yourself with friends and family.
As with most of my meals that I make, you can customize this salad to include the vegetables you love and leave out the ones you are not so fond of.
I have also made this salad using red peppers (capsicum), courgette, asparagus which is just as delicious.
Try this delicious salad Crunchy Thai Chicken Salad
Can be made 1 day in advance
Yields serves 4 as a Main Meal
20 minPrep Time
40 minCook Time
1 hrTotal Time
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Ingredients
- 1 cup quinoa
- 1 1/2 cups of cubed pumpkin
- 1 cup cubed sweet potato
- 1 large carrot chopped into cubes
- 2 red onions
- 1 cup baby spinach or baby kale
- 1/4 cup crumbled feta cheese
- 2-4 cloves of roasted garlic
- 1/4 cup of extra virgin olive oil
- juice of half an orange
- 2 Tablespoons apple cider vinegar
- 1 1/2 teaspoons Dijon or wholegrain mustard
- 2 tablespoons rice malt syrup (or honey if you are not fructose free)
- flesh of 1/2 an orange (finely chopped)
- 1/2 teaspoon onion powder
- 1 teaspoon avocado oil (optional)
Instructions
- Cut all your vegetables into cubes
- Coat with a tablespoon of oil and place all vegetables (not spinach or kale)and garlic cloves for dressing in a roasting tray
- Roast until cooked then set aside to cool
- While vegetables are roasting, cook the quinoa following directions on package (I like to use chicken stock instead of water for more flavour)
- Once quinoa is cooked, set aside to cool
- Also while vegetables are cooking, prepare the dressing
- In a screw top jar or small bowl, combine all dressing ingredients and shake or stir until thoroughly combined
- Once vegetables are roasted, mash garlic with a fork and stir into the dressing
- When vegetables and quinoa are cooled add everything to a large bowl adding baby spinach or kale, feta and dressing and mix gently until fully combined.
- Refrigerate until required
Notes
Can be made 1 day in advance
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