Quinoa & Roast Veggie Salad With Yoghurt Dressing
Preparation time 45 mins
Serves 3-6
INGREDIENTS
Salad
1/4 cup cooked quinoa
4 handfuls of mixed rocket and baby spinach leaves
1/4 butternut pumpkin, chopped into roughly 2x2cm pieces
1/2 large sweet potato, chopped into roughly 2x2cm pieces
Handful of walnuts
Fresh corn, boiled and cut off the cob
1/2 cup crumbled feta cheese
1/2 cup of pomegranate seeds
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tsp sea salt
Handful of fresh rosemary leaves, stalks removed
2 cloves of garlic, very finely chopped
4 sprig of fresh rosemary
Yoghurt dressing
4 tbsp natural no added sugar yoghurt
drizzle of olive oil
2 tbsp lemon juice
pinch sea salt
pinch cracked pepper
leaves off one sprig of oregano
1/2 clove of crushed garlic
METHOD
Roast veggies
1 Preheat oven to 180°C
2 Place, pumpkin and sweet potato in a large bowl
3 Add olive oil, balsamic vinegar, sea salt, fresh rosemary and garlic and mix into veggies well
4 Place veggies into a baking dish and roast in the oven for approx. 1.5hours or until cooked through
Salad
1 Cover the base of a flat salad bowl with the spinach and rocket leaves
2 Add quinoa and mix through the green leaves
3 Top with roast veggies, corn, feta cheese, pomegranate seeds and walnuts
4 Drizzle yoghurt dressing
The Carousel thanks Fiveam for this recipe.
