Recipes — salad RSS

Roasted Vegetable and Quinoa Salad

YIELD: Serves 2 (2 Servings) PREP: 10 mins COOK: 1 hr 5 mins READY IN: 1 hr 15 mins Ingredients 1 Cup Red or White Quinoa Rinsed & Drained 2 1/2 Cups Water 1 Small Red Chilli Sliced & De-Seeded 1 Purple Carrot Sliced 1 Carrot Sliced 1 Zucchini Sliced 1 Spanish Onion Quartered 4 Slices Butternut Pumpkin 2 Cups Mixed Greens & Herbs (I used fresh rocket, cos, basil, oregano, parsley, coriander, daikon, radish and rocket microgreens, and buckwheat sprouts) Juice of 1/2 a Lemon Fresh Pepper Black Sesame Seeds Good Quality Extra Virgin Olive Oil Tahini Fresh Hommus to Serve Instructions Pre heat oven to 200ºC Roast vegetables for 50-60 minutes or until cooked, but not too soft In a large pot, cook the quinoa in the 2 cups of water for 15 minutes Add the chilli and...

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Healthy Harissa Roasted Vegetable Salad

YIELD: Serves 2 (2 Servings) PREP: 10 mins COOK: 45 mins READY IN: 55 mins Ingredients 1 Cup Red Or White Quinoa Cooked & Cooled 2 Candy Stripe Beetroots Quartered 1 Cup Pumpkin Diced 1 Zucchini Diced 1 Cup Eggplant Diced 1 Red Onion Quartered 1 Small Red Capsicum Sliced 4 Garlic Cloves Peeled & Roughly Chopped 2 Tbsp Melted Coconut Oil 1/2 Tsp Ground Cumin 1/2 Tsp Ground Turmeric 1/2 Tsp Hasrissa Spice Powder 1/2 Cup Fresh Parsley 1/2 Cup Fresh Coriander Instructions Preheat oven to 200ºC Melt the coconut oil, and whisk in the cumin, turmeric and Harissa spice powder Drizzle it over the diced vegetables and toss to combine Bake in an oven proof dish for 45 minutes, or until tender Combine with the quinoa and serve with fresh herbs and a squeeze of lemon juice CUISINE: Moroccan COURSE: Salad SKILL LEVEL: Beginner

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