Serve this Quinoa & Roast Vegetable Salad recipe as a side or as a meal unto itself
90 ml extra virgin olive oil
250 ml 1 cm thick leek slices
250 ml 1 cm cubes of red pepper
250 ml 1 cm thick baby marrow slices
250 ml 1 cm cubes of aubergine
2 – 4 large garlic cloves, thickly sliced
250 ml baby tomatoes, quartered
750 ml cooked and drained quinoa
lemon juice and finely grated lemon rind
salt and freshly-milled black pepper
Preheat the oven to 200C and place a large baking pan inside the oven to heat for a few minutes.
Add half of the oil and then the leeks and red pepper and toss well. Place the pan in the oven and roast the leeks and pepper for 10 minutes before adding the baby marrow, aubergine and garlic.
Toss well then continue to roast the vegetables for a further 15 minutes. Finally, add the tomatoes and roast a further 20 minutes, tossing the vegetables once in a while.
Remove the vegetables from the oven and place in a large mixing bowl and add the quinoa and the rest of the oil. Season to taste with the lemon juice, lemon rind and salt and pepper.
Mix through and set aside to cool to room temperature before serving as a main course with or without a meaty addition.
Recipe and video provided courtesy of I Love Cooking.