Quinoa Roasted Veg Salad
Serves 2 (or 3 as a side)
INGREDIENTS:
80g uncooked quinoa or 1 packet of pre-cooked
2 tbsp fresh chives, chopped
2 tbsp fresh basil, chopped
1 tbsp olive oil or melted coconut oil
1 tbsp dried mixed herbs
1 tsp tamari
Pinch of salt
Any leftover veg, I used:
1 red pepper, cut into 1 inch chunks
1 large courgette, cut into half moons
120g radishes, halved
100g broccoli, cut into small florets
1 large carrot, cut into half moons
Suggested dressing:
2 tbsp tahini
1 tbsp cider vinegar
½ tsp cumin
½ tsp cayenne (optional)
½ tbsp water
METHOD:
- If using dried quinoa, rinse and cook as per the packet instructions then leave to cool
- Preheat the oven to 200oc and line 2 baking trays
- Mix the veg together in a bowl with the olive or coconut oil, dried herbs and salt
- Spread out onto the trays and cook for approximately 20 minutes
- When cooked add the veg to the quinoa along with the basil, chives and tamari and mix together until the quinoa is evenly distributed
- To make the dressing, whisk all the ingredients together
- Serve the quinoa hot or cold with the dressing drizzled over
This quinoa with leftover roasted veg dish is so easy to make and you can pretty much use any leftover veg you have in the fridge! Its also naturally gluten free, refined sugar free and low fodmap. Its delicious on its own but I love serving it as a side with my lemon and herb tofu steaks, chicken or turkey. This dish freezes well (except the dressing) so is great for batch cooking for quick weekday meals!
