This warm salad recipe is a great way to use up leftovers and to get your veg in. It also keeps really well in the fridge, so it’s a great option for meal–planning and to take to work in the week for a healthy lunch.
For this recipe you can use a variety of vegetables that are great for roasting. We recommend a mix of colours and textures. For the quinoa, you can use red or white quinoa, depending on what’s available. If you’d like to try an alternative high-protein, gluten-free grain, we also recommend using millet.
What You Need
- 200g courgettes, sliced
- 200g red pepper, sliced
- 200g red onion, sliced
- 200g, butternut, cubed
1 large twig rosemary - 4 garlic cloves, skin on
- 2 tbsp olive oil
- Salt & pepper, to season
2 cups cooked quinoa - Italian parsley, optional, for garnishing
For The Dressing:
- 1 tbsp olive oil
- Zest and juice of 1 lemon
- 1 tsp honey
- ½ tsp mustard
Method
1. Pre-heat the oven to 100 degrees Celsius.
2. Place all the prepared vegetables in a roasting tray with rosemary, garlic, olive oil and seasoning. Give it a good stir through and then roast for 30-40 minutes, depending on the size of your vegetables. (You want the vegetables to be perfectly cooked through.)
3. Prepare quinoa according to package instructions.
4. Mix the dressing ingredients together.
5. Once all the elements are prepared, serve the vegetables on the quinoa. (Remove the rosemary twig and garlic cloves. If you like, squeeze the roasted garlic into the dressing mix. Stir to combine.)
6. Drizzle the dressing over the dish, stir to combine all the flavours. Garnish with parsley and enjoy!