ROASTED SUMMER VEGETABLE + QUINOA SALAD
This is a perfectly simple and fresh summer salad. The fluffy quinoa tastes delicious with the lemon dressing and roasted summer vegetables, whilst the pine nuts make it a little more special. Make a big batch to spice up your workday lunches, serve as a BBQ side, or pop in a food container and enjoy midweek dinner picnic. Great on it’s own with a side salad or top with feta or sliced roasted chicken.
Recipe
Servings: Serves 2 as a main dish or 4 as a side
Ingredients:
1 yellow pepper diced
1 red pepper diced
2 courgettes sliced (or 1 courgette and 12 spears of asparagus (when in season)
2 carrots sliced
1 red onion
200g cooked quinoa
1 tbsp of toasted pine nuts
Optional extras: feta or cooked chicken sliced
Dressing:
Juice 1/2 lemon
1 tbsp apple cider vinegar
Pinch of salt and pepper
Handful of fresh parsley - finely chopped
Method:
Preheat the oven to 200C, fan setting.
Prepare the vegetables and place onto a lined baking try. Drizzle with olive oil and sprinkle with a pinch of salt. Mix well and cook for 25-30 minutes.
Whilst the veggies are cooking, prepare the dressing. Add all the ingredients into a small bowl and mix until well combined.
Remove from the oven and spoon into a large mixing bowl. Add the quinoa and dressing and mix really well to ensure everything is coasted in the dressing.
Top with the toasted pine nuts and enjoy!