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Mixed grain and roast vegetable salad
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Vibrant mixed grain and roasted veggie salad - perfect side for roast dinner.
Ingredients:
  • 300g eggplant, cut into 3cm pieces
  • 1 bunch Dutch carrots, trimmed, peeled
  • 1 large red capsicum, deseeded, thickly sliced
  • 1 red onion, halved, cut into thin wedges
  • 1 garlic clove, unpeeled
  • Pinch of salt
  • 75g (1/3 cup) cracked wheat, rinsed
  • 100g (1/2 cup) tri-coloured quinoa, rinsed
  • 185ml (3/4 cup) water
  • 20.00 ml white balsamic vinegar
  • 9.20 gm extra virgin olive oil
  • 2.95 gm Dijon mustard
  • 125.00 ml fresh continental parsley leaves
Instructions:
  • Preheat your oven to 200C (180C fan forced) and line 2 baking trays with baking paper. Lay out the vegetables and garlic in a single layer on the trays, generously spray with olive oil, sprinkle with salt, and season with pepper. Roast, turning halfway through, for 35 minutes until beautifully golden and tender.
  • Place the wheat in a saucepan, cover with cold water, and bring to a boil over high heat. Reduce the heat to medium and simmer for 14 minutes, or until tender. Drain and rinse under cold running water thoroughly. Drain well before using.
  • In a saucepan, combine quinoa and water, bring to a boil over medium heat, then reduce heat to low. Cook for 10-12 minutes until tender and liquid is absorbed, stirring occasionally. Rinse quinoa under cold water, drain, and let cool.
  • Squeeze garlic into a bowl and mash with a fork until smooth. Add vinegar, juice, oil, mustard, and season with pepper. Whisk everything together.
  • In a bowl, mix together the vegetables, wheat, quinoa, and parsley. Drizzle with dressing and toss everything together.

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