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Jenny Morris' quinoa and roasted vegetable salad


Jenny Morris's quinoa and roasted vegetable salad

Ingredients 17
Servings 6
Time 15 mins

Ingredients

  • 1/2
    cup
    red quinoa - lightly steamed
  • 3/4
    cup
    white quinoa - lightly steamed
  • 1/2
    cup
    dried cranberries
  • 3
    spring onions with tops - chopped
  • 1/2
    cup
    frozen peas
  • 8
    sugar snap peas - chopped
  • 1
    pink candied beetroot
  • 2
    Tbs
    chopped fresh coriander
  • 2
    Tbs
    chopped fresh mint
  • 2
    Tbs
    chopped fresh parsley
  • 1/2
    cup
    orange dressing
  • 1
    large carrot - peeled and cubed
  • 3/4
    cup
    peeled and cubed butternut
  • 1
    cloves
    garlic crushed
  • 1
    Tbs
    honey
  • 1/2
    tsp
    cayenne pepper
  • salt to taste
 

Method

5 mins
 

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

 

Read more on: gluten free  |  vegetables  |  vegetarian  |  food24  |  salad
 

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