This quinoa and roasted vegetable salad with satay dressing is a nutrient packed powerhouse of a meal. Enjoy it as a main or as part of our mega GIVEAWAY sharing meal. Because it is not a grain this quinoa salad can be enjoyed by those following a gluten free diet too. Did you know that quinoa is incredibly high in protein and that it contains almost double the fibre of any other grain or pseudo grain?




1 large courgette
1 large aubergine
2 carrots
1 large parsnip (or 2 medium size)
1 sweet potato
2 tbsp coconut oil (featuring Biona)
1 ½ tsp fennel seeds
1 ½ tsp ground cumin
Salt/Cracked Pepper

¾ cup quinoa (featuring Green Origins)
¼ cup pumpkin seeds (toasted if desired)
1 tbsp. balsamic vinegar or pomegranate vinegar (Mr Organics) (optional)

Pre-heat the oven to 200C.

Cut all the vegetables into 1-2cm size cubes (depending on how chunky you would like the pieces). Place the vegetables in a roasting dish/baking stone and toss together with the seasonings. Roast in the oven for 45 minutes at 200C, turning them a couple of times during the 45 minutes to ensure that they are evenly cooked.

While roasting the vegetables, boil the kettle. Once boiled. Place your quinoa in a medium sized pan along with two cups of boiling water. Bring the quinoa to the boil, then reduce to a low heat and simmer with lid slightly tilted for 15 minutes. Place the lid onto the pan and allow to rest ensuring that all liquid absorbs. Once slightly cooled, fluff gently with a fork.

Toss together the vegetables, quinoa, pumpkin seeds and vinegar together and place in a serving dish, or serve directly onto plates. If desired, you can serve with rocket/spinach as well.

Drizzle with the satay sauce below.

Satay Dressing

1/3 cup crunchy peanut butter (Manilife)
1 tsp rice bran syrup (Biona)
1 tsp olive or avocado oil (Mr Organics)
¼ cup coconut milk (Biona)
½ tsp lime juice (or lemon)
¼ tsp ground cumin
¼ tsp ground garam masala
1 tsp tamari (Biona)
Cracked Pepper to taste.

Place all ingredients in a bowl and mix together until well combined. If desired thin with a little more coconut milk.
You can also use almond milk or even water in this recipe.

NOTE – You could also use Rice in this recipe. I particularly like using Wild Rice…

Alternative… using a potato masher, lightly press the ingredients together. Then mould into mini cake size patties. Top with sesame seeds and bake for 10 minutes at 170C until warmed through.

Serve on a bed of rocket or spinach and drizzle with satay sauce or your favourite pesto!


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