Roasted Vegetable and Quinoa Salad
Perfect salad for change of seasons and side dish for BBq's
Servings 4
Calories 298kcal
Cost $6
Equipment
- baking trays
- Large chopping knife
- baking paper
Ingredients
- 1 large beetroot
- 400 gms red sweet potato
- 2 largish carrots
- 200 gms fresh green beans
- 1/2 cup uncooked quinoa
- 1 tsp salt
- 1 tsp salt and pepper
- 3 tbs olive oil
Instructions
- Rinse the quinoa thoroughly and cook as per directions on the packet.
- Chop beetroot, sweet potato and carrots into largish chunks, pop onto lined baking tray. Drizzle with oil and sprinkle salt and pepper.
- Bake in moderate to high oven till just cooked. Allow to cool.
- Trim green beans and pop into the microwave for 2 minutes. Rinse in cold water, drain and set aside to dry.
- Mix the roasted vegetables, green beans and quinoa together till just combined.
- Drizzle with your favorite salad dressing and serve.
Notes
You can use whatever vegetables you like for this salad. The harder vegetables retain their shape so the salad doesn't get mushy.
If using zucchini or pumpkin, be sure to cook or bake so they stay firm.
Nutrition
Serving: 4g | Calories: 298kcal | Carbohydrates: 43g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1240mg | Potassium: 865mg | Fiber: 8g | Sugar: 11g | Vitamin A: 24668IU | Vitamin C: 29mg | Calcium: 81mg | Iron: 3mg