Roasted Vegetable Quinoa Salad
What you need to make roasted vegetable quinoa salad
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200g quinoa
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1 red onion
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1 sweet potato
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2 sweet red peppers
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Head of broccoli
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Handful cherry tomatoes
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5 garlic cloves
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Zest and juice of a lemon
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Handful of parsley
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Handful of cashews
Optional
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Vegan feta (Violife and M&S have great ones!)
How to make it
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Preheat oven to 200C / 180C.
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Cook your quinoa, drain and set aside. I like to cook with some vegetable stock, for additional flavour.
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Roughly chop your vegetables into bite sized chunks.
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In a large baking tray, add sweet potato with a drizzle of olive oil and seasoning, then roast in the oven for 15 minutes.
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Next add the red onion, sweet peppers, and broccoli. Season with salt and pepper, additional drizzle of olive oil, some mixed herbs and roast for another 15 minutes.
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Finally add in your tomatoes and garlic cloves, toss together and roast for a further 15 minutes, until everything is cooked.
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Remove from oven and squeeze the garlic out of their skins. Add in the zest and juice of a lemon, a handful of cashews, salt and pepper, chopped parsley and mix through your quinoa. Serve warm, or add on top some vegan feta cheese for extra yumminess!
Roasted Vegetable Quinoa Salad
Ingredients
- 200 g quinoa
- 1 red onion (roughly chopped )
- 1 sweet potato (cut Into bit size chunks )
- 2 sweet red peppers (roughly chopped or sliced )
- 1 head of broccoli (cut into florets and stem chopped )
- 1 handful cherry tomatoes
- 5 garlic cloves
- 1 lemon (zest and juice of)
- 1 handful parsley (chopped )
- 1 handful cashews
Optional
- vegan feta (Violife and M&S have great ones!)
Instructions
- Preheat oven to 200C / 180C.
- Cook your quinoa, drain and set aside. I like to cook with some vegetable stock, for additional flavour.
- In a large baking tray, add sweet potato with a drizzle of olive oil and seasoning, then roast in the oven for 15 minutes.
- Next add the red onion, sweet peppers, and broccoli. Season with salt and pepper, additional drizzle of olive oil, some mixed herbs and roast for another 15 minutes.
- Finally add in your tomatoes and garlic cloves, toss together and roast for a further 15 minutes, until everything is cooked.
- Remove from oven and squeeze the garlic out of their skins. Add in the zest and juice of a lemon, a handful of cashews, salt and pepper, chopped parsley and mix through your quinoa. Serve warm, or add on top some vegan feta cheese for extra yumminess!
Video
Notes
- Switch out the vegetables, use standard potatoes or new potatoes instead if sweet if you fancy a change.
Nutrition
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