Warm Roasted Vegetable Quinoa Salad

Roasted vegetable Quinoa Salad
By: Claire Georgiou, Reboot Naturopath, B.HSc ND

No matter where you are in the world, whether you’re looking at snow out your window or sweltering from the summer’s heat, this is a very nourishing and delicious salad suitable for all weather conditions. You can use a wide variety of vegetables in this salad, and it will still work well!

 

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Ingredients:

  • 1 ½ cups (250g) quinoa, uncooked
  • 3 cups (600ml) vegetable broth or low sodium stock
  • 2 green zucchini (courgette), chopped into cubes
  • 2 small sweet potato, chopped into cubes
  • 3 – 4 kale (Tuscan cabbage) leaves, chopped roughly
  • 2 bell pepper (capsicum)
  • 2 – 3 tbsp coconut oil
  • 1/4 cup (30g) slivered almonds
  • sea salt & pepper to taste
  • Dressing:
  • 1/4 cup (60ml) extra-virgin olive oil
  • 1-2 tbsp lemon juice
  • 1-2 fresh garlic cloves, crushed
  • 1 handful of parsley, chopped
  • sea salt and pepper to taste

Directions:

  1. Preheat the oven to 350F (180C).
  2. Rinse and drain quinoa then add to a saucepan with 3 cups of broth. Bring to boil then simmer for 15 –  20 minutes or until all water is absorbed.
  3. Wash all the produce well.
  4. Chop the zucchinis, sweet potatoes, and pepper into cubes, then place on baking tray.
  5. Toss in coconut oil and season with salt and pepper, then cook for 30 minutes.
  6. Place kale into oven with 15 minutes remaining for the roasted veggies. (You can also steam, boil or simply enjoy raw.)
  7. Slightly toast almonds (optional).
  8. Mix dressing ingredients together in a small bowl until well combined.
  9. Remove roasted vegetables and kale from oven then toss with almonds and dressing in a large bowl.
  10. Serve immediately.

Substitutions:

  • Quinoa – wild rice or red rice
  • Zucchini – broccoli, green beans, snow peas
  • Sweet potato – golden beets, carrots, winter squash
  • Kale – spinach, watercress
  • Coconut oil – olive oil, avocado, hemp oil
  • Almonds – pine nuts, cashews, macadamia, slivered or whole almonds
  • Lemon Juice – red wine vinegar, apple cider vinegar

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 4

  • Nutrition per serving:
  • Calories370
  • Fat15g
  • Saturated Fat2g
  • Cholesterol0mg
  • Sodium140mg
  • Carbohydrates53g
  • Fiber12g
  • Sugars7g
  • Protein 11g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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