This colorful salad is a perfect addition to your lunch or dinner recipe collection. Root vegetables combined with quinoa, nuts and seeds is a nutritious combination that is a satisfying dish on its own. It is also a great choice for your next BBQ dinner party – you can rest assured that your quest will be getting a plenty of disease-fighting nutrients and plant protein on your watch.
Roast Veggies Quinoa Salad
Description
This colorful salad is a perfect addition to your lunch and dinner recipe collection. Root vegetables combined with quinoa, nuts and seeds is a nutritious combination that is a satisfying dish on its own. It is also a great choice for your next BBQ dinner party - you can rest assured that your quest will be getting a plenty of disease-fighting nutrients and plant protein on your watch.
Ingredients
Instructions
-
Preheat oven to 220˚C. Line a large baking tray with baking paper.
-
Place 1 cup of quinoa in a sieve and rinse under cold water until the water runs clear. Drain well.
-
Place the quinoa in a large saucepan with 3 cups of water. Bring to the boil over high heat. Reduce the heat to low and cover with a lid and cook for 10 minutes. Discard excess water.
-
Spread diced sweet potato, broccoli, cauliflower and finally chopped garlic onto the lined tray in one layer and lightly spray with olive oil and sprinkle with salt. Bake for 20-30 minutes until lightly brown.
-
Chop kale and massage it with some freshly squeezed lemon to soften it, making it easier to chew and digest. Set aside.
-
Let all ingredients cool down and then combine them all in a large bowl. Once all evenly combined, add extra squeezed lemon, olive oil and salt. Serve immediately drizzled with lemon cashew dressing.
-
Store for up to 5 days in an air-tight container.
