Quinoa roast veggies salad

Ramona's Cuisine -


I was saying, quinoa is a fantastic source of protein for vegans or vegetarians who sometimes can struggle getting their protein it is such a great source of that.

Let’s just get it going!

It is as simple as this!
Bonne appétit!


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10 Min
40 Min
Pressure Cooker/Instant Pot


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    250 g quinoa (organic)
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    2 large beetroots (organic)
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    5 sticks celery (organic)
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    4 medium carrots (organic)
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    2 medium red onions (organic)
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    1-2 sprigs thyme
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    2 tbsp olive oil
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    1/2 swede (organic)
  • ·
    1/2 cauliflower (organic)
  • ·
    1/2 butternut squash (organic)
  • ·
  • ·
  • ·
    cayenne pepper (optional)
  • ·
    parsley (for garnishing)

How to Make Quinoa roast veggies salad


  1. Wash thoroughly the quinoa by first rinsing it a few times in water in a pot and then place it in a sieve and run cold tap water over it for one minute.
  2. Place the quinoa in a pot and cover with water about 2 fingers high above the quinoa grains. Put in some salt and boil (covered) for 15 minutes. Add little boiling water towards the end if you feel it's needed.
  3. Wash all the vegetables, peel them and chop them into chunks or little cubes. Cauliflower break it into small florets.
  4. Place all vegetables into an oven tray. Make sure they are quite spread out to get a nice crisp and get nicely cooked. Sprinkle salt, pepper the thyme, cayenne pepper and half of the oil over and bake for 35-40 minutes at 180- 190 C but half way through take the tray out of the oven, give the veggies a good old toss and sprinkle the remainder of the oil. Place back in the oven and bake further till they have cooked nicely.
  5. Mix the quinoa with the roast veggies, garnish with some parsley and enjoy it along side a nice piece of organic roast chicken, a steak or fish. Optionally, if you wish you can queeze half a lemon over especially if you choose to have it with fish. Yammmm..... It is delicuios!

Printable Recipe Card

About Quinoa roast veggies salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Mediterranean

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