Roast Vegetable Quinoa Saladvegan

By foodiva

A flavourful and satisfying lunch that is both delicious & healthy!

Ingredients

• 1 red pepper, diced into small cubes
• 1 courgette, diced into small cubes
• 1/2 an aubergine, diced into small cubes
• 1 tbsp harissa paste
• 1 tsp garlic powder or finely chopped garlic
• 120 g quinoa, rinsed
• 360 ml vegetable stock
• 2 spring onions, chopped
• 1 tbsp tomato puree
• To serve: fresh corriander, chopped

Details

Preparation time 5mins
Cooking time 35mins
Adapted from wallflowerkitchen.com

Preparation

Step 1

Instructions
Preheat the oven to 200C / 390F.
Mix the veg with the harissa paste and garlic powder so it's well coated. Roast for 20-30 minutes until slightly browned.
Meanwhile, cook the quinoa by adding it to a saucepan with the vegetable stock. Cook on a simmer for approximately 15-20 minutes, until it's absorbed all the liquid.
Add to a serving bowl and fluff with a fork. Stir in the spring onions and tomato puree.
Once the vegetables are cooked, stir them into the quinoa, along with the chopped coriander.
You can serve straight away for a hot meal or keep it in the fridge for a cool salad.

Instructions