Oven Roasted Veggie Quinoa Salad with Roast Garlic Dressing

Yum. Just totally unapologetically yum. This is the perfect stand alone dish. Ideal for a family lunch. A delicious and nutritious salad for those who turn their nose up at the idea of having ‘just’ a salad!

Oven Roasted Veggie Quinoa Salad with Roast Garlic Dressing
Serves 3 hungry adults

1 cup uncooked quinoa
Olive oil
1/2 red onion, cut into chunks
2 sticks of celery, cleaned and cut into rough pieces
1 and 1/2 orange peppers, or 2 small ones, deseeded and cut into chunks
1 courgette, quartered lengthways and cut into largish pieces
3 tomatoes, core removed and cut into chunks
1 parsnip, peeled and cubed
2 garlic cloves, left whole and in their skins
1 large sprig of rosemary, finely chopped
Salt and pepper
1 chicken breast, roasted and cut into strips
6 rashers streaky bacon, grilled until crispy then roughly cut into pieces
2oz ish of feta, crumbled
1/2 avocado, cut into slices
2 spring onion, finely chopped
1 handful of fresh coriander, roughly chopped

Start by covering the quinoa in 2 cups of water and a drizzle of olive oil in a pan. Bring to the boil, then reduce the heat to simmer for about 20 mins so that the quinoa is cooked. All the water should have evaporated or been absorbed. Tip into a shallow serving dish and set aside.

Preheat the oven to 200c. Drizzle some olive oil into a roasting tray then add the onion, celery, pepper, courgette, tomato, parsnip, rosemary and garlic. Drizzle olive oil over the top and then combine. Season with salt and pepper then put in the oven for 45 mins. Toss the veg about half way through the cooking time. When lightly browned, and softened, spoon the veggies over the top of the cooked quinoa, making sure to fish out the garlic cloves for the dressing later.


Now, you could leave it here as a nice side dish to something else. But I prefer to dress it up a bit more and let this salad be the star.

So continue now by topping with the sliced chicken, chopped bacon, crumbled feta, avocado slices, spring onions and chopped coriander. Grind some fresh black pepper over the top.

Now for the dressing that just brings the whole lot to life…

1 tbsp Dijon mustard
2 roasted garlic cloves, skins removed and then fork crushed
1 tbsp red wine vinegar
2 tbsp olive oil
Pinch of salt and black pepper

Combine all of the above and serve on the side of the quinoa.


Tuck in and enjoy the flavours of each mouthful. And don’t hold back on the dressing. In fact it’s worth making a double batch to keep in the fridge.



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