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Roast vegetable quinoa salad
Roast vegetable quinoa salad
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Prep Time:
145 minutes
Cook Time:
60 minutes
Total Time:
205 minutes
Delicious recipe by a community member - not taste-tested by taste.com.au team.
Ingredients:
  • 500.00 ml quinoa, uncooked
  • 1020.00 gm chicken style liquid stock
  • 2 medium beetroot, chopped into mediums sized pieces
  • 3 large carrots , chopped into mediums sized pieces
  • 5 small zucchini, cut in half
  • 8 button mushrooms, whole
  • 1 bulb garlic, cut in half, horizontally
  • 125.00 ml green beans, chopped into quarters & blanched
  • 40.00 ml fresh oregano, finely chopped
  • 20.00 ml fresh parsley, finely chopped
  • 40.00 ml red wine vinegar
  • 20.00 ml truffle oil
  • Salt and pepper, to taste
Instructions:
  • Rinse the uncooked quinoa in a sieve under cold water to remove any bitter flavor. Then, in a medium saucepan over medium-low heat, combine the quinoa, chicken stock, and olive oil. Simmer gently for 10-15 minutes until all the liquid is absorbed. Set aside off heat for 1-2 hours or overnight in the fridge. Fluff the grains with a fork before serving.
  • Preheat your oven to 180C.
  • Toss the vegetables and garlic (excluding the beans) in a roasting tray with olive oil, salt, and pepper. Roast in a preheated oven for 35-45 minutes until tender. Allow to cool before using.
  • Combine the garlic, herbs, vinegar, oil, salt, and pepper in a small bowl. Use a fork to blend until mixed well.
  • Combine half of the cooked quinoa, roasted vegetables & beans, and dressing in a large bowl. Toss gently, then add the remaining halves and toss again. Finish by garnishing with sprigs of oregano and parsley.

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