Tricolour Quinoa Salad With Roasted Vegetables

This recipe is one of my new favourites. In winter I just live on roasted vegetables but I love them so much, I have no problem with that. I add them to cous cous, to quinoa, to farro – they go well with anything so I can use them as a side dish for husband’s meaty dinner. This delightful dish – it’s not really a salad, but that’s the closest term – is very yummy with all the herbs and spices. Also very fulfilling and healthy (quinoa is a good source of protein and iron so vegans and vegetarians must incorporate it into their diets), but low in calories. I’ve paired it with smoked tofu and grilled halloumi but all veggie patties or filled pastries could go well with this. To be honest, it’s beautiful on its ow too, and completely guilt-free, eat as much as you want!

The bonus is: it’s totally foolproof, so easy to prepare this and it looks really good (if that’s something you want to achieve).

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Print Recipe

Tricolour Quinoa Salad With Roasted Vegetables

A delicious and fulfilling meal with roasted vegetables, fresh carrots and herbs.

Course

Main Dish, Salad, Side Dish

Prep Time

20 minutes

Cook Time

40 Minutes

Servings

people

Ingredients

• 1 medium courgette halved and sliced
• 1 medium aubergine halved and sliced
• 2 small green or yellow peppers sliced
• 1 small carrott julienned (match stick)
• 1 handful Raisins
• 180 g tricolour quinoa
• 1 handful fresh basil chopped roughly
• 1 handful fresh mint chopped roughly
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp fresh ginger finely minced
• 50 grams toasted almond flakes
• 3 small shallots finely sliced
• 2 cloves garlic finely sliced

Course Main Dish, Salad, Side Dish Prep Time 20 minutes Cook Time 40 Minutes Servings people Ingredients 1 medium courgette halved and sliced 1 medium aubergine halved and sliced 2 small green or yellow peppers sliced 1 small carrott julienned (match stick) 1 handful Raisins 180 g tricolour quinoa 1 handful fresh basil chopped roughly 1 handful fresh mint chopped roughly 1 tbsp olive oil 1/2 tsp salt 1/2 tsp fresh ginger finely minced 50 grams toasted almond flakes 3 small shallots finely sliced 2 cloves garlic finely sliced

Instructions

1. Slice the aubergine, courgette and peppers (and the onlions too) and on 175C roast them in the oven (in a roasting dish) for 25 -30 minutes. Add a little bit of olive oil.

   
2. Rinse the quinoa. In a saucepan, bring quinoa and about 400ml water to a boil. Reduce heat to low, cover and simmer until tender, about 15 minutes. Set aside.
3. In the meantime, chop the carrot into match stick size pieces.

   
4. When the vegetables are done (al dente, and not too soft!) add everything into a mixing bowl and combine well. Season with the herbs, salt and pepper and fresh ginger. (I sometimes just grate the ginger with a Parmesan grater.)

   

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