Roast Veg and Quinoa Salad
Bright, colourful, filling, and flavourful you can’t go wrong with this salad when entertaining!
Time: 30 mins
1 medium beetroot, diced
1 medium sweet potato, diced
1 red onion, cut into wedges
2 carrots, cut into half-moons
2 Broccolini bunches, chopped
1 cup quinoa, rinsed and drained
50g goat cheese, crumbled.
extra virgin olive oil
½ lemon juice
2 tbs fresh parsley, roughly chopped
Salt and pepper
Step 1. Preheat oven to 180C. Line a large baking tray and place, beetroot, sweet potato, carrot, onion, and broccoli, drizzle with olive oil, and season with salt and pepper. Bake for 25-30mins or until veggies are tender.
Step 2. Place quinoa in 2 cups of cold water in a medium pot over high heat. Bring to the boil. Reduce heat and simmer, covered, for 10-12 mins or until liquid has absorbed and quinoa is tender and translucent. Transfer to a bowl. Cool for 5 mins.
Step 3. Combine veggies and quinoa in a bowl drizzle with olive oil and lemon juice and season with salt and pepper. Add parsley and top with goat's cheese and gently toss to combine.
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