Quinoa is a complete protein; it is also naturally gluten-free, high in fibre and a good source of magnesium, iron and manganese. Its slightly nutty flavour works so well against roasted vegetables and punchy dressings like the pomegranate one here. The purple carrots have a delicious flavour and add a vibrant boost of antioxidants.
This roasted vegetable quinoa salad will serve 6 people; you can swap out vegetables, depending on what you have in your fridge. It is delicious served as a main meal or an accompaniment to any protein.
Ingredients
400g sweet potato (any colour will do), peeled and cut into 2cm cubes
3 purple carrots, halved lengthways and sliced on an angle
2 zucchini, sliced into half moons
1 red pepper, cut into 2cm chunks
1 red onion, cut into thin wedges
60ml olive oil
1 tsp ground cumin
1 tsp za’atar, plus extra to finish
1 tsp salt
1 pinch black pepper
180g white quinoa
80g rocket and spinach mix (or you could use spinach only or kale, gently massaged with a little olive oil and salt
For the dressing:
45ml olive oil
20ml pomegranate molasses
15ml lemon juice
1/2 tsp salt
For the garnish:
40g roasted pistachios, roughly chopped, can be swapped for toasted, flaked almonds
15g mint leaves, roughly chopped
Method
- Heat the oven to 200C fan forced. Toss the sweet potato, carrots, red capsicum and red onion with half of the olive oil, cumin, 1/2 tsp za’atar, black pepper and salt in a large bowl and then spread out evenly on a parchment lined baking tray. Bake for 15 mins
- Toss the zucchini with the remaining olive oil and a pinch of salt and add to the tray after 15 mins, roasting everything together for a further 15-20 mins, until all the vegetables are tender and slightly coloured at the edges
- Meanwhile, rinse the quinoa well, and then cook in plenty of salted boiling water for about 15 minutes until tender, but with a little bite. Drain and spread out on a tray to cool and dry
- Whisk the dressing ingredients; olive oil, pomegranate molasses, lemon juice and salt, until emulsified
- To assemble: In a large bowl or platter, toss the quinoa with a little of the dressing first. Then add the roasted vegetables, rocket and spinach mix remaining za’atar, and half of the pistachios and mint leaves. Toss gently together, drizzle over the rest of the dressing and scatter with the remaining pistachios, mint and a little more za’atar