Now that the heatwave in Melbourne has subsided for the time being I have been able to turn the oven back on and add some more variety to my cooking. This roast veggie quinoa salad with a tahini dressing seemed like the perfect way to reintroduce oven baked foods to my diet, and is the perfect thing to bring to work for a week’s worth of lunches!
Ingredients List
- Mix of vegetables for roasting – I used sweet potato, mushroom, capsicum, carrot, eggplant and zucchini
- Garlic
- Quinoa (I used one cup but alter to the number you are feeding)
- Silverbeet
- 2 tbs Tahini
- 1 tbs Olive oil
- 1 tsp Moroccan Seasoning
- Chia seeds (optional)
Steps
- Preheat oven to 200 C
- Cut all the vegetables into similar size pieces – I keep mine fairly large
- Place on an oven tray and roast for approximately 30 minutes
- Meanwhile, place quinoa and cold water (1:3 ratio) in a saucepan, bring to the boil then reduce to a simmer for 15 minutes
- Place quinoa in a heatproof bowl and leave to cool
- Remove veggies from the oven and mix with the quinoa
- Roughly chop the silverbeet and mix with the quinoa and vegetables
- Whisk tahini, oil and moroccan seasoning together then drizzle over the salad
- Sprinkle with chia seeds if you have them, then enjoy hot or cold
Step 2: Chop the veggies
Step 4: Cook the quinoa
Step 6: Remove veggies from oven
What are you looking forward to cooking when the weather changes? Do you prefer summer or winter cooking? I don’t think I could choose!
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!