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Roasted Vegetable & Quinoa Salad
Recipe

Roasted Vegetable & Quinoa Salad

Main • South Africa

A satisfying, lighter main salad with roasted seasonal vegetables, protein-rich quinoa and a simple lemon-mustard dressing. Great warm or at room temperature.

Why smarter

Quinoa adds staying power with protein and fibre, while roasting brings big flavour without heavy sauces. The dressing uses a small amount of oil balanced with lemon for brightness.

Chef tip

Spread the vegetables out on the tray—crowding makes them steam instead of roast. If you want extra crunch, add the seeds right before serving.

Soft line

Roasty, zesty and filling—perfect for lunch or an easy dinner.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Quinoa, rinsed 1.000 cup Quinoa
2 Water 2.000 cups Water For cooking quinoa
3 Red pepper, cut into chunks 1.000 medium Red pepper Or yellow/orange pepper
4 Courgettes, sliced into thick half-moons 2.000 medium Courgettes
5 Red onion, cut into wedges 1.000 medium Red onion
6 Cherry tomatoes 250.000 g Cherry tomatoes Or 2 large tomatoes, chopped
7 Chickpeas, drained and rinsed 1.000 can Chickpeas About 400 g can
8 Canola oil 2.000 tbsp Canola oil For roasting and dressing
9 Smoked paprika 1.000 tsp Smoked paprika Or regular paprika
10 Ground cumin 1.000 tsp Ground cumin
11 Salt 0.750 tsp Salt To taste
12 Black pepper 0.500 tsp Black pepper To taste
13 Lemon juice 3.000 tbsp Lemon juice Fresh is best
14 Dijon mustard 1.000 tsp Dijon mustard Or mild mustard
15 Garlic, finely grated or crushed 1.000 clove Garlic
16 Baby spinach or rocket (arugula) 60.000 g Baby spinach Optional but recommended
17 Feta, crumbled 80.000 g Feta Optional
18 Pumpkin seeds 2.000 tbsp Pumpkin seeds Or sunflower seeds
19 Fresh parsley, chopped 0.250 cup Parsley Or coriander

Method

  1. Preheat the oven to 220°C. Line a large baking tray with baking paper.
  2. Cook the quinoa: add rinsed quinoa and water to a pot, bring to the boil, then cover and simmer on low for 12–15 minutes until the water is absorbed. Rest covered for 5 minutes, then fluff with a fork.
  3. On the tray, toss red pepper, courgettes, red onion and cherry tomatoes with 1 tbsp canola oil, smoked paprika, cumin, 1/2 tsp salt and black pepper.
  4. Roast for 18–25 minutes, turning once, until tender and lightly caramelised (tomatoes may burst).
  5. While the veg roasts, whisk the dressing: lemon juice, remaining 1 tbsp canola oil, mustard, garlic and the remaining salt (to taste).
  6. In a large bowl, combine quinoa and chickpeas. Add the warm roasted vegetables and any tray juices.
  7. Add spinach/rocket and parsley, drizzle over the dressing, and toss gently until the leaves just start to wilt.
  8. Serve topped with feta (if using) and pumpkin seeds. Enjoy warm or at room temperature.