Quinoa Roast Veggies Salad

By: Ramona Cuisine from ramonascuisine.com

By: Ramona Cuisine from ramonascuisine.com

"This dish is great because we all know how quinoa is such a fantastic protein, magnesium and calcium source but not only that, it is also a wheat-free alternative!! If Incas used to have it in their diets why shouldn’t we? I was saying, quinoa is a fantastic source of protein for vegans or vegetarians who sometimes can struggle getting their protein it is such a great source of that. Let’s just get it going!"

NotesIt is as simple as this!
Bonne appétit!

Click here for the copycat recipe

More Ideas for Your Best Party Menu

When it comes to planning a party menu filled with crowd-pleasing snacks and treats, we always like to have a variety of flavors and textures to satisfy everyone's taste buds. In addition to the delicious Quinoa Roast Veggies Salad, we recommend adding a selection of savory and sweet options to the spread.

For savory snacks, consider serving some homemade Spinach and Feta Stuffed Mushrooms. These bite-sized morsels are packed with flavor and always disappear quickly from the party table. Another savory option could be a platter of Mini Caprese Skewers, featuring cherry tomatoes, fresh basil, and mini mozzarella balls drizzled with balsamic glaze.

To balance out the savory treats, include some sweet options like Chocolate-Dipped Strawberries or Lemon Blueberry Mini Cheesecakes. These desserts offer a burst of freshness and sweetness that will satisfy any sweet tooth at the party.

For those looking for more substantial options, consider adding some Mini Pulled Pork Sliders or Chicken Lettuce Wraps to the menu. These heartier snacks are sure to be a hit with guests who prefer a more filling option.

No matter what combination of snacks and treats you decide to serve at your party, we are confident that your guests will be delighted with the selection. Happy hosting and enjoy the party planning process!

Serves4

Preparation Time10 min

Cooking Time40 min

Ingredients

250 g quinoa (organic)
2 large beetroots (organic)
5 sticks celery (organic)
4 medium carrots (organic)
2 medium red onions (organic)
1-2 sprigs thyme
2 tbsp olive oil
1/2 swede (organic)
1/2 cauliflower (organic)
1/2 butternut squash (organic)

Wash thoroughly the quinoa by first rinsing it a few times in water in a pot and then place it in a sieve and run cold tap water over it for one minute.
Place the quinoa in a pot and cover with water about 2 fingers high above the quinoa grains. Put in some salt and boil (covered) for 15 minutes. Add little boiling water towards the end if you feel it's needed.
Wash all the vegetables, peel them and chop them into chunks or little cubes. Cauliflower break it into small florets.
Place all vegetables into an oven tray. Make sure they are quite spread out to get a nice crisp and get nicely cooked. Sprinkle salt, pepper the thyme, cayenne pepper and half of the oil over and bake for 35-40 minutes at 180- 190 C but half way through take the tray out of the oven, give the veggies a good old toss and sprinkle the remainder of the oil. Place back in the oven and bake further till they have cooked nicely.
Mix the quinoa with the roast veggies, garnish with some parsley and enjoy it along side a nice piece of organic roast chicken, a steak or fish. Optionally, if you wish you can queeze half a lemon over especially if you choose to have it with fish. Yammmm..... It is delicuios!