Roast Vegetable, Chickpea and Quinoa Salad

This is a quick, easy, substantial dish and leftovers are great for lunches.  I’ve taken the inspiration from Michelle Bridges’ Roast Vegetable and Chickpea salad with dill yoghurt dressing and added a few extra things!

Turn your oven on to 170 C and place the following in a roasting tray:

~ 1/2 pumpkin cut into 2cm cubes
~ 1/2 large sweet potato, cut into cubes
~ 1 red capsicum, de-seeded and cut into chunks
~ 1/2 red onion, cut into chunks
~ 2 medium courgettes, cut lengthways and then into thick slices
~ drizzle of olive oil
~ 1 tsp ground coriander
~ salt and pepper

Bake for about 20 minutes and then add 1 tin of chickpeas, drained, for the final 10 minutes

While the above is roasting place 1 cup of dry quinoa in a pot of boiling water and cook for 10 minutes
Drain and set aside until the rost vegetables are ready
Combine the vegetables and the quinoa in a bowl and add the juice of 1/2 a lime, a drizzle of olive oil, salt & pepper and chopped coriander leaf.

You could spice up the dish with some pinenuts, feta or rocket/baby spinach if you wanted to.

 

Some other dishes you may like:
~ Quinoa Cauliflower Salad with Pistachios and Cranberries
~ Stuffed Mushrooms
~ Zucchini Slice
~ Cauliflower Rice
~ Banana Coconut Bread
~ Coconut Chia Almond Blueberry Muffins

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Categories: Dinner, Recipes, Salads, Vegetarian | Tags: , , , , , , , , | Leave a comment

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