Roasted Vegetable and Quinoa Salad

• YIELD: Serves 2 (2 Servings)
• PREP: 10 mins
• COOK: 1 hr 5 mins
• READY IN: 1 hr 15 mins

Ingredients

• 1 Cup Red or White Quinoa Rinsed & Drained
• 2 1/2 Cups Water
• 1 Small Red Chilli Sliced & De-Seeded
• 1 Purple Carrot Sliced
• 1 Carrot Sliced
• 1 Zucchini Sliced
• 1 Spanish Onion Quartered
• 4 Slices Butternut Pumpkin
• 2 Cups Mixed Greens & Herbs (I used fresh rocket, cos, basil, oregano, parsley, coriander, daikon, radish and rocket microgreens, and buckwheat sprouts)
• Juice of 1/2 a Lemon
• Fresh Pepper
• Black Sesame Seeds
• Good Quality Extra Virgin Olive Oil
• Tahini
• Fresh Hommus to Serve

Instructions

1. Pre heat oven to 200ºC
2. Roast vegetables for 50-60 minutes or until cooked, but not too soft
3. In a large pot, cook the quinoa in the 2 cups of water for 15 minutes
4. Add the chilli and cook with the quinoa
5. Drain the quinoa and chilli, and rinse under cold water (or allow to cool at room temperature)
6. In a large bowl, toss the quinoa with the greens and lime juice
7. Add the roasted vegetables and gently mix, layering the pumpkin on the top
8. Sprinkle with the sesame seeds
9. Serve with fresh pepper, olive oil, tahini and hommus

• CUISINE: Moroccan
• COURSE: Salad
• SKILL LEVEL: Beginner