Quinoa salad with turmeric roasted vegetables

A super tasty nutritious salad perfect to make up in advance ready for the week ahead. Feel free to use any other non starchy vegetables you prefer. I like to serve this with some cooked & sliced, chicken breast tossed through but you could use any protein you like.

4Serves Icon 2x Serves 4
Quinoa Salad

Ingredients

  • 1 zucchini, cut into 2cm pieces
  • 400 grams eggplant, cut into 2cm cubes
  • 600 grams butternut pumpkin, cut into 2cm pieces
  • 2 small sweet potatoes, scrubbed and cut into 2cm pieces
  • 1 red capsicum, cut into 2cm pieces
  • 1 tspn turmeric
  • 2 tbspn extra virgin olive oil
  • Sea salt & pepper
  • 2 sprigs rosemary, chopped
  • 2 cups quinoa
  • 1 ½ cups vegetable stock
  • 1 punnet cherry tomatoes, roasted
  • 4 cups baby spinach leaves
  • 150 grams feta cheese, crumbled
  • 1 lemon, juiced
  • Protein of choice, eg cooked chicken, canned skipjack tuna, tempeh or tofu

Method

Preheat oven to 200°C. Divide vegetables between 2 baking trays, drizzle with olive oil, add chopped rosemary, turmeric, salt and pepper toss through and roast for 30 mins or so until tender and golden, turning halfway. Set aside to cool.

Rinse quinoa in a sieve under cold water for about 1 minute until water runs clear. Place in a pan with stock and bring to the boil over high heat. Reduce heat to low, cover and simmer for 10 mins or until water has been absorbed. Remove from heat and set aside, covered for a further 10 mins, then fluff with a fork and allow to cool (preferably overnight).

Transfer to a large bowl with vegetables, tomatoes, spinach and feta. Toss to combine, squeeze over some lemon juice and drizzle with a little more olive oil. Season to taste and serve with your choice of protein.

TOP TIP: Can also be served warm during the colder months.

Vegetarian Icon

VEGETARIAN OPTION: If using tempeh or tofu, marinate in lemon juice, sage, sea salt and pepper and extra virgin olive oil for about 30 mins. Place on baking paper and bake in the oven for 20 mins 200°C for 20 minutes, turning halfway.