Roasted Vegetable and Quinoa Salad

Salads don’t have to be restricted to the summertime and this one is an absolute favourite of mine.  I was at a bit of a loss for what to have for lunch over the weekend and there wasn’t a huge amount of selection being so close to grocery day. Then I remembered this salad I used to make a few years ago.

This is not my own creation, but I’ve adapted it over the years to suit my tastes. I remember showing up to the family Christmas lunch one year with it and my cousin had prepared the same dish with her own twists! It’s a great way to use quinoa too which is bursting with nutrients. As always this recipe is gluten and refined sugar free and as a bonus this weeks recipe is also egg, nut and dairy free (although I sometimes add sliced almonds or feta)! The quinoa also makes it protein rich, which is an important quality for salads.

Roasted Vegetable and Quinoa Salad

1 medium orange kumara (sweet potato) cubed (approx 2 cups)
1/4 crown pumpkin, cubed (approx 2 cups)
1 red onion cut into wedges
4 garlic cloves
2 cups shredded spinach
1 tbsp basil
1 cup quinoa
1-2 tbsp extra virgin olive oil
1-2 tbsp balsamic vinegar (to taste)
Salt and Pepper

Preheat oven to 180 degrees

In a saucepan, place quinoa and 2 cups of water (or stock to add more flavour)

Bring to the boil then simmer until all water is absorbed, stirring occasionally

Once ready, fluff with a fork then set aside in a bowl

Line a baking dish with tinfoil

Spread pumpkin and kumara and garlic cloves evenly across baking dish

Sprinkle with basil, salt and pepper and drizzle with olive oil

Bake for 15 minutes

Toss vegetables and add red onion.  Bake for a further 10 minutes

Add roasted vegetables to the quinoa and mix well

Add balsamic vinegar and mix well

Add spinach and mix well

I like to have this salad on it’s own, it’s good hot from the oven, reheated in the microwave and is just as good cold too.  It also makes an excellent side dish.

Smiles and Sunshine

Katie