Roasted Vegetable and Quinoa Salad


Winter is a time for roasting, and you can bung almost anything in the oven and make it come out a more comforting version of itself. You'll also intensify the flavours and not have to hover over the stove all night.

Prep Time: 20 minutes

Cook Time: 1 hour, 5 minutes


For Salad:

  • 2C cooked quinoa
  • 1 large beetroot
  • 2 carrots
  • 1 large red capsicum
  • 1 red onion
  • 100-200g feta (use your fave)
  • 1 large handful Italian parsley, chopped
  • ½C toasted pumpkin seeds

For Dressing:

  • Juice of 1 lemon
  • 1 clove garlic, crushed
  • ½C finely chopped Italian parsley
  • 2T wholegrain mustard
  • ½C olive oil

1. Wash and trim beetroot. Wrap in tinfoil and roast in oven at 200 C until tender (approx 1 hour). 2. Peel carrots and slice in half lengthways, deseed capsicum and cut into quarters, peel onion and cut into large chunks. Season and toss in a small amount of olive oil and roast in oven until tender. 3. When all vegetables are cooked, cut into small (1cm) pieces and combine with cooked and cooled quinoa and parsley. 4. Peel the beetroot after it’s cooked! Put feta cut into chunks on top. 5. Combine all dressing ingredients in a jar and shake to mix. 6. Pour over as much dressing as you like to taste. Season, and gently mix through to avoid breaking up feta (This salad tastes better if it is made the day before so the flavours can develop). 7. Just prior to serving stir through toasted pumpkin seeds.