Nutty quinoa salad
A wholesome vegan salad with quinoa, roasted vegetables and chopped nuts with a mint yoghurt dressing.
Servings: 2
Ingredients
- 75 g quinoa
- 125 g broccoli chopped into florets
- 50 g kale
- 1 carrot diced
- 2 tbsp rapeseed oil
- Salt and pepper to season
- 20 g walnuts roughly chopped
- 20 g almonds roughly chopped
- 20 g sunflower seeds
For the mint dressing:
- 75 g plain no sugar soya yoghurt
- 1 tbsp mint leaves finely chopped
- 1.5 tsp lemon juice
- 0.5 tsp sugar
- Pinch of salt
Instructions
- Pre heat the oven to 200C/ 180C fan / gas 5. Line 2 baking trays with parchment paper.
- Rinse the quinoa in cold water. Add to a saucepan along with 225mls of boiling water. Return to the boil, then reduce to a simmer and cover with a lid. Cook for 20 minutes, then turn off the heat and allow to rest for a further 5 minutes.
- While the quinoa is cooking, prepare the vegetables by rinsing and drying them thoroughly. Drizzle over the oil and season well with salt and pepper. Mix to ensure the vegetables are well coated in oil and then turn out the broccoli and carrots onto 1 roasting tray and the kale onto another.
- Place both trays in the oven, roast the kale for 10 minutes and then remove from the oven. Roast the broccoli and carrot for a further 5 minutes.
- Allow the vegetables to cool slightly before slicing the carrots into small diced cubes and roughly chopping the kale and broccoli into bitesize chunks.
- Dry toast the nuts in a non stick frying pan over a moderate heat for 5 minutes. Meanwhile combine the ingredients for the mint dressing in a bowl and whisk until smooth and silky.
- In a salad bowl combine the quinoa, roasted vegetables, toasted nuts and sunflower seeds. Serve into two bowls and spoon over the yoghurt dressing. This salad can be served either warm or cool, the choice is yours!