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:

1. Preheat the oven to 200C, fan setting.

2. 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.

3. Whilst the veggies are cooking, prepare the dressing. Add all the ingredients into a small bowl and mix until well combined.

4. 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.

5. Top with the toasted pine nuts and enjoy!