Roasted Vegetables with Quinoa - Gluten Free Salad Recipe
This Roasted Vegetables with Quinoa salad is a colourful, gluten-free dish that’s perfect for summer BBQs, potlucks, or weeknight dinners. Packed with soft, sweet roasted vegetables and tossed in a zesty lemon and garlic vinaigrette, it’s full of flavour, naturally vegan and protein-rich. Easily customised with seasonal vegetables, your favourite cheese, or even grilled chicken, this flexible salad is satisfying enough to enjoy as a main or a hearty side.
Ingredients
Roasted Vegetables:
- 1 courgette (zucchini)
- 2 carrots
- 1 aubergine (eggplant)
- 1 pepper
- 1 red onion
- 3 medium tomatoes
- 80 ml olive oil
- 1 tsp salt
Quinoa:
- 2 cups quinoa
- 4 cups water
- 1 tsp salt
Dressing:
- 100 ml oil see below
- Juice of 2-3 lemons
- 1-2 garlic cloves crushed
- 1/2 tsp salt
Instructions
- Preheat the oven to 220°C fan.
- Cube the vegetables into bite sized pieces - approx 1.5 cm. Spread out on a baking tray or in a cast iron skillet, drizzle with olive oil and sprinkle with salt.
- Roast in the preheated oven for 30 mins.
- Meanwhile, rinse the quinoa and then place it in a saucepan with the cold water and salt. Bring to the boil, then reduce the heat and simmer for approx 15 mins. I also like to make quinoa in the rice cooker. Use the quantities of quinoa and water as specified above, rince the quinoa, place in the rice cooker with cold water and salt and run as usual.
- While the vegetables and quinoa are cooking, mix together the ingredients for the dressing in a jar or small jug.
- Leave the quinoa and vegetables to cool completely if you want to serve this salad cold. Alternatively leave them to cool slightly for a warm side dish. I wouldn't recommend serving it hot.
- Once the quinoa and vegetables have cooled, toss them together in a large bowl with the dressing. Serve immediately or reserve in the fridge.
Notes
- For the dressing, you can use as much lemon juice as you like, I like to use 3 lemons for a stronger lemon flavour. The same is true for the garlic. Using one clove gives a delicate garlic flavour where as adding 2 cloves will give a stronger flavour to the salad.
- Store the salad in the fridge for up to 5 days.