Roast Veggies Quinoa Salad
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.
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.
- 1 sweet potato (diced)
- 1 broccoli (cut into small pieces)
- 1/2 cauliflower (cut into small pieces)
- 2 cup chopped kale
- 1 cup almonds
- 1 cup dried fruit (goji berries, blueberries)s, current
- tbsp olive oil (optional)
- 2 garlic cloves
- 1 freshly squeezed lemon
- 1 pinch salt (optional)
- 1/4 cup sun dried tomato (optional)
- 1 cup seeds (pine nuts, pumpkin seeds)
- 1 cup quinoa
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.