Roast Vegetable Quinoa Salad
Prep Time
Cook Time
Total Time
Recipe Type: Salad
Cuisine: Gluten free, vegan, oil free, low fat
Serves: 4
  • 1 large red capsicum, cut into 2 cm wide strips
  • 2 carrots, cut into 3cm long sticks
  • 2 red onions, cut into wedges
  • 2 zucchini, cut into chunks/rounds
  • 1 ½ cups vegetable stock
  • Freshly ground black pepper (optional)
  • ½ cup quinoa
  • ¼ cup chopped fresh parsley
  • ¼ cup (60g) lemon juice
  1. Preheat oven to 200°C. Place the vegetables in a non-stick baking dish that has raised edges (or line a baking dish with baking/parchment paper). Add pepper (if using) and ¼ cup of the vegetable stock. Toss vegetables in the stock and spread evenly in the tray.
  2. Roast vegetables for 15 minutes, then remove from the oven and add another ¼ cup vegetable stock. Toss gently and return to oven for 15 minutes, or until vegetables are just cooked (but not mushy). Place in a large bowl.
  3. Rinse quinoa well under running water. Place in a saucepan with remaining 1 cup of vegetable stock and bring to the boil. Cover and simmer for 15 minutes. Remove from heat and stand for 5 minutes without removing the lid. After 5 minutes, remove lid and fluff with fork.
  4. Combine vegetables, cooked quinoa, parsley and lemon juice and stir gently to combine.
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