Roast vegetable quinoa salad

Roast vegetable quinoa salad

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*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

The ingredient of Roast vegetable quinoa salad

  1. 2 cups quinoa, uncooked
  2. 4 cups Massel chicken style liquid stock
  3. 1 tablespoon olive oil
  4. 2 medium beetroot, chopped into mediums sized pieces
  5. 3 large carrots , chopped into mediums sized pieces
  6. 5 small zucchini, cut in half
  7. 8 button mushrooms, whole
  8. 1 bulb garlic, cut in half, horizontally
  9. 1/2 cup green beans, chopped into quarters & blanched
  10. 2 tablespoons fresh oregano, finely chopped
  11. 1 tablespoon fresh parsley, finely chopped
  12. 2 tablespoons red wine vinegar
  13. 1 tablespoon truffle oil
  14. Salt and pepper, to taste

The instruction how to make Roast vegetable quinoa salad

  1. Place the uncooked quinoa in a sieve and rinse under cold water. This removes the bitter flavour from the grains. Place the quinoa into a medium saucepan, over a medium to low heat, with the chicken stock and olive oil. Simmer gently on low for 10-15 minutes until all of the water has been soaked up. Remove from heat and set aside for 1-2 hours or overnight in the fridge. Fluff the grains with a fork upon removing from the fridge.
  2. Preheat oven to 180C.
  3. Meanwhile place the vegetables & garlic (excluding the beans) into a roasting tray and drizzle with a little olive oil and salt & pepper. Roast vegetables in preheated oven for 35-45 minutes until cooked through. Remove from oven and set aside to cool down.
  4. In a small bowl squeeze the flesh of the garlic halves along with the herbs, vinegar, oil and salt & pepper. Mix with a fork until combined.
  5. In a large bowl place half of the cooked quinoa, half of the roasted vegetables & beans and half of the dressing. Toss to combine and repeat with the remaining half. Garnish with sprigs of oregano and parsley.

Nutritions of Roast vegetable quinoa salad

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calories: https://schema.org
calories: NutritionInformation

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