Roast Vegetable Quinoa Salad With Tomato Vinaigrette Dressing

Roast Vegetable Quinoa Salad With Tomato Vinaigrette Dressing
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  • Ingredients


    2 medium sweet potatoes, cut into chunks

    1 bunch baby carrots, cut lengthways and greens removed

    1 large red onion, cut into wedges

    2 zucchini, cut into chunks

    400g can chickpeas, rinse and drain

    ½ tsp turmeric powder

    ¼ tsp chilli flakes

    ¾ cup quinoa 

    Juice of 1 large lemon

    Pinch sea salt and pepper

    2 handfuls rocket

    Handful fresh herbs (mint, parsley, coriander)

    100g feta, crumbled

    2 Tbsp Dukkah or almond flakes 


    Zee’s lemon preserve, chopped – optional

    Zee’s paprika oil - optional


    Dressing:

    ¼ cup Zee’s Shakshuka sauce

    ¼ cup extra virgin olive oil

    2 ½ Tbsp red wine vinegar

    1 Tbsp pure maple syrup or raw honey

    1/2 tsp dried oregano

    1/2 tsp dried basil 

    Serves: 4

  • Directions

    Preheat oven to 220°C and line 2 oven trays with baking paper.

    Place sweet potato and carrots on one tray, and onion, zucchini and chickpeas on the other. Season with salt and pepper, drizzle with olive oil and toss so they are well coated. Sprinkle chickpeas with turmeric and chilli flakes and toss. 

    Place your vegetables in the oven and bake for 30 minutes turning halfway through. You may need to leave the sweet potatoes and carrots in for longer until they’re cooked through. 

    While the vegetables are roasting, cook the quinoa according to packet directions. 

    Season the quinoa with salt and pepper and toss through lemon juice and parsley. 

    Combine all dressing ingredients together in a jar and shake well. 

    Arrange roast vegetables, quinoa, and rocket on a serving dish and gently toss. Top with feta, fresh herbs and Dukkah. Delicious topped with Zee’s lemon preserve and paprika oil. Drizzle with tomato vinaigrette dressing to serve. 

     
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