Jenny Morris’ quinoa and roasted vegetable salad

Food24
6 servings Prep: 15 mins, Cooking: 5 mins
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By Food24 October 24 2018
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Ingredients (17)

1⁄2 cup red quinoa — lightly steamed
3⁄4 cup white quinoa — lightly steamed
1⁄2 cup dried cranberries
3 spring onion — chopped
1⁄2 cup peas — frozen
8 sugar snap peas — chopped
1 pink candied beetroot
2 fresh coriander — chopped
2 fresh mint — chopped
2 fresh parsley — chopped
1⁄2 cup orange
1 carrot — peeled and cubed
3⁄4 cup butternut — peeled and cubed
1 garlic — cloves, crushed
1 honey
1⁄2 tsp cayenne pepper
salt — to taste
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Method:

Place the quinoa, cranberries, spring onions, frozen peas, sugar snaps, candied beetroot (peeled, halved and thinly sliced – please retain the dressing), herbs and orange dressing into a large mixing bowl, and stir well to coat.

Heat the olive oil over a high heat in a large frying pan.

Fry the carrot, butternut, garlic, honey and cayenne pepper together, stirring all the time for five minutes.

Remove from the heat and stir into the quinoa.

Taste and adjust the seasoning, adding a little more dressing if you wish, and pile onto your serving platter.

Note: If you are not lucky enough to have some Yumcious orange dressing in your grocery cupboard, you can use any vinaigrette dressing instead.


Recipe extract from Yumcious by Jenny Morris, published by MapStudio. The book can be bought online
or at leading retailers.

 

Jenny Morris

 

 



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