I often make quinoa salads. They are quick and tasty and keep well in the fridge for days when I am extra busy. I generally simply add whatever I have in the refrigerator.
With the weather being a little colder today, I decided to add roasted vegetables for sweet autumnal flavours.
I also usually stir some pesto through the cooked quinoa but not having any today (or enough basil to make some) i simply stirred though some minced garlic and fresh chopped basil and it worked perfectly.
Nutty quinoa, sweet vegetables and fragrant herbs – whats not to love!
- 2 tbs white Quinoa, pre-soaked if necessary
- 2 tbs red Quinoa, pre-soaked if necessary
- 200 vegetable stock
- 2 bay leaves
- 1 tbs olive oil
- 1 red onion. sliced
- 1 leek, sliced
- I red pepper, deseeded and chopped
- 1 courgette (zucchini), diced
- 0.5 Butternut squash, peeled and diced
- handful cherry tomatoes, halved
- 4 cloves garlic, minced
- 1 tbs fresh basil, chopped
- 1 handful fresh coriander, chopped
- 1 tsp rosemary
- 1 tsp paprika
- 0.5 tsp salt
- freshly ground rainbow pepper
- Preheat oven to 200C
- Place the courgette, butternut squash, red pepper, leek, tomatoes and onion in a large roasting tin (don’t crowd the vegetables or they will steam rather than roast), add the rosemary, paprika and seasoning, drizzle over the oil and toss till the vegetables are well coated
- Roast in the oven for 40- 50 minute, stirring occasionally
- Meanwhile, put the quinoa, stock and bay leaves in a pan and simmer for 30 minutes, until the quinoa is soft but still has a little bite
- Drain and stir through the minced garlic, chopped basil and set aside
- Once the vegetables are roasted, stir through the quinoa
- Season and serve immediately as a warm salad, or chill in the refrigerator till ready to eat