HONESTLY HEALTHY | ROASTED RAINBOW QUINOA SALAD | APIRL 2017

 

 

For the Salad:
1 carrot, cut into 1cm thick slices
1 red pepper, halved, seeds removed and cut into 6 slices
1 leek, cut into 2cm thick rounds
200g radishes halved
1 tsp sunflower oil
½ tsp fennel seeds
250g pre-cooked quinoa
25g parsley, roughly chopped
10g roughly chopped dill
80g shelled edamame beans, defrosted
Zest of 1 lemon
Juice of ½ a big or 1 small lemon

For the Dressing:
3 tbsp miso
6 tbsp water
pinch salt

Serves 2-3

Pre-heat the oven to 180 deg c fan.

Prepare the vegetables and put them into a roasting tray. Drizzle over the sunflower oil and add the fennel seeds and toss everything together. Roast in the oven for 20-30 minutes until the vegetables are soft.

When the vegetables are ready, remove from oven and stir through quinoa, parsley, edamame beans, lemon zest and lemon juice. Set aside.

To make the dressing whisk everything together in a bowl until nice and smooth. Pour over the quinoa and vegetables and combine. Serve warm or cold or pack up into a Tupperware for the perfect packed lunch salad.

Recipie extracted from Honestly Healthy, by Natasha Corrett.