In this instance I have used eggplant, cauliflower, pumpkin and carrots as my roast vegetable, but on other occasions I have also included or substituted fennel, red pepper, butternut pumpkin, zucchini or sweet potato. You could also use steamed broccoli or broccolini in place of or in addition to the beans.
Quinoa and Roast Vegetable Salad
1 cup of quinoa (I use the tricolour one)
1 eggplant, cut in cubes
½ head cauliflower, cut in florets
¼ jap pumpkin, cut in cubes
6 dutch carrots (or 2 carrots)
handful green beans, steamed
½ cup parsley chopped
¼ cup sunflower seeds, toasted
¼ cup pumpkin seeds, toasted
zest of one lemon
1 large handful of baby spinach leaves
juice of ½ lemon
¼ cup olive oil
1 tspn maple syrup
1 tbspn white wine vinegar
1 tspn balsamic vinegar
½ tspn sugar
Cook quinoa in vegetable stock according to directions. Place in a flat bowl to cool, stirring occasionally. Salt eggplant and stand for 30 mins. Drain and pat dry with paper towels. Drizzle eggplant with oil and toss in a baking dish. Combine pumpkin, cauliflower and carrots in baking dish (or dishes – don’t crowd because otherwise they will steam instead of bake), drizzle with olive oil and sprinkle with salt. Roast at 200 degrees for 25 mins, shake pan and roast for another 10 mins or until golden.
Combine, quinoa, roast veg, beans, parsley, spinach, seeds and zest. Pour over dressing and stir to combine.