- Fresh & Cool
- Sides
- Vegan
- Prep 20 min
- Cook 30 min
- Serves 4
A colourful salad that holds up well for lunch boxes and picnics. The vegetables are roasted for sweetness, the herbs keep it fresh and the tahini dressing makes it creamy.
Ingredients
- 200 g quinoa, rinsed
- 2 courgettes, cut into chunks
- 2 red peppers, cut into chunks
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- Salt and black pepper
- A large handful each of parsley and mint, chopped
- 2 tbsp toasted pumpkin seeds
Lemon-tahini dressing
- 3 tbsp tahini
- Juice of 1 lemon
- 1 small clove garlic, grated
- 3 to 4 tbsp water
- Salt
Method
- Heat the oven to 210 C. Toss the vegetables with the oil, salt and pepper and roast on a large tray for 25 to 30 minutes until browned at the edges.
- Cook the quinoa in 400 ml of salted water for 12 to 15 minutes until the water is absorbed. Fluff with a fork and leave to steam for 5 minutes.
- Whisk the dressing ingredients until smooth and pourable.
- Mix the quinoa with the roasted vegetables, herbs and half of the dressing. Top with seeds and serve with the remaining dressing.
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