The vegetables in this recipe have been chosen for their bright colours but feel free to use any seasonal vegetables that you like. Butternut squash, beetroot, carrots, broccoli or steamed green beans can all be used to good effect. White quinoa is the most widely available but the recipe can also be made with red or black quinoa, which you can buy from some health-food shops. This salad is substantial enough to make a meal on its own but can also be served as a side dish.
Serves 4 as a main course or 8 as a side dish
- 2 red peppers, deseeded and cut into strips
- 1 large aubergine, cut into semi circles
- 2 courgettes, sliced into rounds
- 2 yellow squash, about 1kg/2lb 4oz, peeled and sliced
- 3 tbsp olive oil
- 2 tbsp tamari soy sauce
- 225g/8oz quinoa
- 450ml/¾ pint water
- ½ tsp salt
- juice of 1 lemon
- a few small sprigs of coriander (optional)
- sea salt and freshly ground black pepper
Preheat the oven to 220°C/gas mark 7.
Spread the chopped vegetables onto baking trays and sprinkle with olive oil and tamari. Bake in the oven for 50–60 minutes, stirring halfway through.
Meanwhile, rinse the quinoa, put it in a pan with the water and salt, and bring to the boil. Turn down the heat, cover and simmer until all the water has been absorbed –
about 15–20 minutes. When the quinoa is cooked, transfer it to a bowl and leave to cool.
Once the vegetables are cooked, remove them from the baking trays and leave to cool.
Combine the cooled quinoa, with the roasted vegetables in a large bowl. Sprinkle on the lemon juice and season with salt and pepper to taste. Serve sprinkled with the
coriander sprigs.
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