RecipesHousehold
Back to Recipes

Moroccan Vegetable and Quinoa Salad

A flavorful roasted vegetable salad with quinoa, featuring Moroccan-inspired spices and fresh herbs

Source: Other

lunchdinnersidevegetarianvegangluten-free
4 servingseasyPrep: 15 minCook: 45 min

Ingredients

  • 0.5 pcs red bell pepper
  • 0.5 pcs green bell pepper
  • 240 g pumpkin (kent/japanese/kabocha)
  • 210 g sweet potato
  • 170 g carrot
  • 310 g zucchini (courgette)
  • 318 g eggplant
  • 1 tsp olive oil
  • 1 tsp ground coriander seeds
  • 1 tsp ground cumin
  • 1 tsp ground paprika (sweet or smoked)
  • 0.5 tsp ground turmeric
  • 0.5 tsp salt and pepper
  • 270 g quinoa, raw and rinsed
  • 16 g fresh parsley, finely chopped

1.Preheat oven

Preheat oven to 200°C. Line a baking tray with baking paper.

2.Season vegetables

Toss all of the vegetables, in a large bowl, with 1tsp olive oil. Season to taste with 1tsp ground coriander seeds, 1tsp ground cumin, 1tsp ground paprika (sweet or smoked), 0.5tsp ground turmeric, and 0.5tsp salt and pepper.

3.Roast vegetables

Place all vegetables onto baking tray. Cook in oven for -, or until vegetables are cooked through.

4.Cook quinoa

Rinse 270g quinoa, raw and rinsed very well and place into a large pot. Add 3 cups of water and bring to the boil over a high heat, then reduce to a simmer and cover. Quinoa is cooked when the water has all been absorbed. Fluff quinoa with a fork and set aside to cool.

5.Combine and serve

Mix cooked vegetables through cooled quinoa and gently stir through 16g fresh parsley, finely chopped to finish. Serve warm.