Salads, Snacks & Sides

Quinoa Salad
with Roasted Veggies

15mins
4Servings

A healthy lunch, dinner or snack. Plus, you can create your own unique take on this recipe by using any vegetables of your choice.

ingredients

  • 200 g quinoa
  • About 500 ml (2 cups) water
  • 2 ml (¼ tsp) salt
  • 500 g sweet potato, peeled
  • 2 medium red onions
  • 1 red or green pepper, coarsely chopped
  • 1 large aubergine (brinjal), cut in cubes
  • 4 baby marrows (courgettes), cut in slices
  • 125 g cherry tomatoes
  • A few sprigs of fresh rosemary
Sauce
  • 125 ml (½ cup) Spur Sweet ‘n Sticky Marinade
  • 60 ml (¼ cup) fresh lemon juice
  • 3 ml (½ tsp) light soy sauce
  • 2 ml (¼ tsp) Spur Lemon & Peri Peri Spice
  • 1 clove garlic, crushed

Method

  • Rinse quinoa under running water. Drain well. Put the quinoa, water and salt in a large pot. Boil for about 15 minutes until the quinoa has absorbed all the water.
  • Sauce: Mix all the ingredients together with the rosemary and stir through the vegetables in pan.
  • Roasted Veggies: Preheat the oven to 180°C.
  • Cut sweet potato into small cubes and place in a large oven pan. Peel and halve the onions, cut into wedges and add to the pan along with the chopped pepper, aubergine, baby marrows and cherry tomatoes. Mix together.
  • Roast vegetables for about 30 minutes until soft and starting to brown.
VARIATIONS
  • Substitute the sweet potato with pumpkin or butternut.
  • Substitute vegetables with any other of choice, such as cauliflower or broccoli.