I love quinoa salads because you can put anything you like in them, and they are always delicious. Here are two recipes that are similar but different, each borne out of what was in the fridge at the time. Feel free to substitute any of the roast vegetables for what you like (or what you have in your fridge). You can also add any nuts, seeds and/or fresh herbs.
Quinoa with Cauliflower, Pumpkin and Beans
½ head of cauliflower
½ pumpkin (jap or butternut), cut into small (approx 2cm) cubes
1 cup quinoa (I use the tricolour but any colour is fine)
½ cup toasted slivered almonds
½ pomegranate seeds
Handful yellow beans blanched and topped
Handful green beans blanched and topped
1 can chickpeas, rinsed and drained
¼ bunch parsley, shredded
zest of one lime
juice of one lime
1 tspn honey
¼ cup olive oil
1 tbspn white wine vinegar
½ tspn salt flakes
Cook quinoa as per pack, but use chicken or vegetable stock for extra flavour. Steam cauliflower for about 5 minutes (til just tender) then cut into small florets.
Preheat the oven to 180 degrees. Spray cauliflower and pumpkin with olive oil and roast in oven for approx 25 min or until browned.
In a large serving bowl combine cooked quinoa, roasted pumpkin and cauliflower, beans, almonds, chickpeas, pomegranate, parsley and zest.
In a small mixing bowl combine lime juice, olive oil, honey, white wine vinegar and salt and whisk together. Pour dressing over salad, mix together thoroughly and serve.