Roast Vegetable and Quinoa Salad

AuthorGeo FoodsCategory

Ingredients

 2 baby fennel
 1 zucchini, thinly sliced
 1 red onion, cut into thin wedges
 1 yellow capsicum, cut into pieces
 250 g cherry tomatoes
 2 garlic cloves, thinly sliced
 2 tbsp olive oil
 1 cup quinoa, rinsed
 1 tsp ground cumin
 150 g baby spinach
 ¼ cup vinegar

Preparation

1

Preheat the oven to 200°C. Lightly grease a large baking tray. Place fennel, zucchini, onion, capsicum, tomatoes and garlic on prepared tray. Drizzle with oil. Toss to combine. Roast for 20-25 minutes or until vegetables are tender. Remove from oven. Meanwhile, bring two cups cold water to the boil in a saucepan over high heat. Add quinoa and cumin. Reduce heat to low. Simmer, covered, for 10 minutes or until water has been absorbed and quinoa is tender. Place quinoa in a large bowl. Add the roasted vegetable mixture and spinach. Toss gently to combine. Drizzle the salad with vinegar. Season with salt and pepper. Toss gently to combine. Serve.

Related Recipes

Ingredients

 2 baby fennel
 1 zucchini, thinly sliced
 1 red onion, cut into thin wedges
 1 yellow capsicum, cut into pieces
 250 g cherry tomatoes
 2 garlic cloves, thinly sliced
 2 tbsp olive oil
 1 cup quinoa, rinsed
 1 tsp ground cumin
 150 g baby spinach
 ¼ cup vinegar

Directions

1

Preheat the oven to 200°C. Lightly grease a large baking tray. Place fennel, zucchini, onion, capsicum, tomatoes and garlic on prepared tray. Drizzle with oil. Toss to combine. Roast for 20-25 minutes or until vegetables are tender. Remove from oven. Meanwhile, bring two cups cold water to the boil in a saucepan over high heat. Add quinoa and cumin. Reduce heat to low. Simmer, covered, for 10 minutes or until water has been absorbed and quinoa is tender. Place quinoa in a large bowl. Add the roasted vegetable mixture and spinach. Toss gently to combine. Drizzle the salad with vinegar. Season with salt and pepper. Toss gently to combine. Serve.

Roast Vegetable and Quinoa Salad

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