Roasted vegetable and quinoa salad

Thanks to Gina Marshall, the nutritionist at Hawke's Bay Chiropractic for this week's recipe.

Serves 2



1 beetroot, sliced
1 carrot, sliced
1 zucchini, sliced
1 red or white onion, sliced
4 slices of butternut pumpkin
1 cup quinoa, rinsed and drained
2½ cups water
1 small red chilli, sliced and de-seeded
2 cups mixed greens and herbs (like fresh rocket, cos, oregano, parsley, basil, coriander, etc)
Juice of ½ lime
Black sesame seeds
Black pepper

Extra virgin olive oil
Tahini and Hummus, to serve

How we do it

  1. Pre-heat the oven to 200°C.
  2. Roast the beetroot, carrot, zucchini, onion and pumpkin for 50 to 60 minutes or until cooked, but not too soft.
  3. In a large pot, cook the quinoa and chilli in the 2 1/2 cups of water for 15 minutes.  Drain and rinse under cold water (or allow to cool at room temperature).
  4. In a large bowl, toss the quinoa with the greens and lime juice. 
  5. Add the roasted vegetables and gently mix, layering the pumpkin on the top.
  6. Sprinkle with the sesame seeds.
  7. Serve with fresh pepper, olive oil, tahini and hummus.

Let us know if you make it and how it goes in the comments below.  Enjoy!