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Family Run, Award-Winning Greengrocer, Est. 2009

Quinoa Salad with Roasted Vegetables



  1. Rinse the quinoa under cold water and then cook it according to the package instructions. Once cooked, fluff it with a fork and set aside to cool slightly.
  2. Preheat your oven to 200°C (180°C fan, gas mark 6). Place the diced butternut squash, courgette, and red onion on a baking tray. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss everything to coat evenly and then spread out in a single layer. Roast in the oven for 25-30 minutes or until the vegetables are tender and starting to caramelise at the edges.
  3. In a large mixing bowl, combine the cooked quinoa with the roasted vegetables. Add the chopped parsley and coriander.
  4. Drizzle the lemon juice and the remaining tablespoon of olive oil over the salad. Toss well to combine all the ingredients. Season with additional salt and pepper to taste.
  5. Serve the salad warm or at room temperature. It can also be refrigerated and served chilled.
4 Servings