Quinoa and Roast Veggie Salad

Added by del
Tagsfodmap main vegetarian


2 cup Quinoa
2 1/2 cup Water
1 Red capsicum
1 Green capsicum
1 Yellow capsicum
1/2 Jap/Kent pumpkin
3 Carrots
3 Potatoes
2 Sprigs rosemary
1 Bunch chives
2 Stalks parsley
2 Spring onions
1 Lemon
Garlic oil


  1. Preheat oven to 175C fan forced
  2. Put quinoa and water in a saucepan and leave to soak minimum 15 minutes
  3. Peel carrots, potatoes and pumpkin and cut into large chunks
  4. Core capsicums and cut into wedges
  5. Put all the veggies in a bowl and cover liberally in garlic oil and rosemary and leave for 15 minutes
  6. Lay the veggies on baking dishes in a single layer and bake 1 hour, turning after 30 minutes
  7. Bring the quinoa to the boil stirring occasionally, then cover and simmer 15 minutes, turn off the heat and leave covered 10 minutes, then stir to fluff up
  8. Slice the chives, parsley and green part only of the spring onions
  9. Zest and juice the lemon
  10. Combine everything in a large bowl and stir it all together
  11. Serve warm


Other veggies that work include sweet potato, parsnip and zucchini - note zucchini only needs 30 minutes to cook

Quinoa can be made ahead of time and left covered until ready to serve

Veggies can be kept in oven at 120C for up to 2 hours to kep warm until ready to serve, cover with foil if they are drying out/overcooking


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