quinoa and summer vegetable salad

Salads are a real staple for our lunch and dinners at the moment. Italy is going through a bit of a heatwave so hot foods are off the menu in our home!

Since we are having a lot of salads, I like changing things up regularly otherwise they tend to get a little boring! So I’m always trying different combinations and whole grains, vegetables and condiments and this was one of the results. 

quinoa and summer vegetable salad

This salad is simple to make and can be served warm or cold, it is a meal on it’s own or can be a delicious side dish as well!

Buon Appetito


quinoa and summer vegetable salad

Serves 4
Author | The Unprocessed Pantry

1 cup quinoa, rinsed
1/2 cup buckwheat groats
4 carrots, cut into 2 inch lengths
2 zucchini, cut into 2 inch lengths
10 cherry tomatoes
2 tsp cumin, ground
2 tsp oregano, dried
2tsp mixed seeds
handful of parsley, roughly chopped
olive oil

baking tray
stock pot

Buckwheat groats can be bought from health food shops. 

I used a combination of linseeds, sunflower and pumpkin seeds for the mixed seeds. 

Preheat oven to 250°c. Line an oven tray with baking paper.

Place the carrots, zucchini and tomatoes on the baking tray and season with salt, pepper, oregano, cumin and drizzle with olive oil. Place in the oven and roast for 20-25 minutes or until starting to go soft and caramelised. Remove from the oven. 

Meanwhile cook the quinoa and buckwheat for 15-20 minutes in a pot of salted boiling water. Drain and place in a bowl with the roasted vegetables. Drizzle with some extra olive oil, some seeds and the parsley and serve. 



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