Roasted vegetable and quinoa salad
Ingredients
- 1 red onion chopped
- 2 carrots copped
- 2 zucchinis chopped
- 2 capsicums any colour
- 1 eggplant
- 1 sweet potato
- 1 bulb of garlic cut in half, skin on
- 4 tablespoons extra virgin olive oil for drizzling
- 1 teaspoon of dried mixed herbs
- 1/2 teaspoon of sea salt
- Freshly cracked pepper
- 1 – 2 cups of pre-cooked quinoa
Method
Step 1. If you don’t have leftover quinoa cook the desired amount in a pot using the provided instructions.
Step 2. Preheat oven to 245C chop all the vegetables into roughly equal size and pop straight onto a baking tray
Step 3. Drizzle over the olive oil, add the dried herbs and seasoning and mix well on the tray using your hands.
Step 4. Roast in the oven for about 35 – 40 minutes, stirring once or twice in-between to ensure the vegetables are cooking evenly.
Step 5. Once cooked through and vegetables are caramelising around the edges remove from the oven and allow to cool.
Step 6. Top with the cooked quinoa, combine well with a spoon and serve.
Related
Comments