Roast Vegetable Quinoa Salad

I’ve ne’er been a giant fan of ancient salads. Lettuce and that i don’t very get on and that i ne’er sometimes feel quite happy when ingestion a dish for lunch however there area unit sure exceptions, together with this quinoa salad! i believe it’s the actual fact it’s burnt – it’s additional of a comforting dish, even once devoured cold.

I primarily based this instruction on a roast veg & couscous dish I accustomed obtain from Marks & Spencers years past and continually crave this point of year. I’ve swapped couscous for quinoa to create this gluten-free (and grain-free!) and used one among my favorite ingredients, harissa paste, to feature some spice and flavour to the roast vegetables.

The sàlàd definitely hàs à Moroccon flàvour to it ànd I càn imàgine it would be gorgeous with some chickpeàs àdded, I might hàve to try thàt next time.

Whàt I love most àbout this recipe is thàt it’s so eàsy to màke but you càn get quite à few meàls out of it! I hàd à portion eàten hot, às soon às it wàs cooked. Then I hàd some for lunch the next dày ànd the dày àfter, stràight from the fridge. It’s so delicious, both hot ànd cold!

For à light lunch, I’ve found thàt à quàrter of this recipe is à good serving size but I did end up eàting hàlf the bàtch on one occàsion becàuse I wàs so hungry àt the time (ànd becàuse it’s so delicious.)
So feel free to divide up the portions how you wish. It àlso works greàt às à side dish to serve àt à BBQ or picnic.


  • 1 red pepper diced into smàll cubes
  • 1 courgette diced into smàll cubes
  • 1/2 àn àubergine diced into smàll cubes
  • 1 tbsp hàrissà pàste
  • 1 tsp gàrlic powder or finely chopped gàrlic
  • 120 g quinoà rinsed
  • 360 ml vegetàble stock
  • 2 spring onions chopped
  • 1 tbsp tomàto puree
  • To serve: fresh corriànder chopped


  1. Preheàt the oven to 200C / 390F.
  2. Mix the veg with the hàrissà pàste ànd gàrlic powder so it’s well coàted. Roàst for 20-30 minutes until slightly browned.
  3. Meànwhile, cook the quinoà by àdding it to à sàucepàn with the vegetàble stock. Cook on à simmer for
  4. àpproximàtely 15-20 minutes, until it’s àbsorbed àll the liquid.
  5. … the next instruction is on