Roasted Quinoa Salad

Yay! It’s finally spring! I am so looking forward to summer! After living in Scotland for the most of last year, I feel like I haven’t had a proper summer in a while! (Apologies to all my Scottish friends :). I am from Australia after all!)

So it is slowly starting to warm up here in Italy and the desire for warm, comforting meals is reducing! This salad is a lovely balance between winter and summer as it’s light but it still provides a little warmth.

Roasted Vegetables

 

I actually used to make this salad when I was living in Melbourne. I would make it for lunch to take to Uni or to have before I went to work. It’s super healthy and fills you up to keep you energised during the day!

I used to have it just by itself as a meal but it also makes a great side with a nice piece  of salmon!

Buon Appetito

xo

Ingredients
Serves 4
Author | The Unprocessed Pantry

2 red onions, quartered
2 carrots, cut in half lengthways
1/4 pumpkin, cut into 2 inch pieces
1 small broccoli, cut into florets
1 small bunch baby spinach, washed
1 cup quinoa
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1 kiwi fruit, chopped
1tsp cumin
salt
pepper
olive oil
Handful walnuts

Equipment
Baking tray
Steamer
Cooking pot
Knife
Stainer
Mixing bowl/Serving bowl
Wooden spoon
Tongs

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

Place the onions, carrots and pumpkin on the tray and drizzle with the oil, sprinkle with salt, pepper and the cumin. Roast in the oven for 20 minutes. Remove from oven.

Meanwhile in some boiling salted water, cook the quinoa. Steam the broccoli until just cooked through. I prefer my broccoli to have a little firmness to it.

Drain the quinoa once cooked and place in a bowl. Mix through the roasted vegetables, the steamed broccoli, spinach, kiwi fruit, walnuts and seeds. Drizzle with a little olive oil and serve.

Suggestions/Variations
*Make in bulk to take to lunch for work.

*I have also added some tinned tuna to this as well for something different.


 


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