Roasted Rainbow Quinoa Salad
Serves: 2-3 | Prep time: 10 minutes | Cooking time 30 minutes | Skill: Easy
For the Salad:
1 carrot, cut into 1cm thick slices
1 red pepper, halved, seeds removed and cut into 6 slices
1 leek, cut into 2cm thick rounds
200g radishes, halved
1 tsp sunflower oil
½ tsp fennel seeds
250g pre-cooked quinoa
25g parsley, roughly chopped
10g roughly chopped dill
80g shelled edemame beans, defrosted
Zest of 1 lemon
Juice of ½ a big or 1 small lemon
For the Dressing:
3 tbsp miso
6 tbsp water
Pre-heat the oven to 180 deg c fan.
Prepare the vegetables and put them into a roasting tray. Drizzle over the sunflower oil and add the fennel seeds and toss everything together. Roast in the oven for 20-30 minutes until the vegetables are soft.
When the vegetables are ready, remove from oven and stir through quinoa, parsley, edemame beans, lemon zest and lemon juice. Set aside.
To make the dressing whisk everything together in a bowl until nice and smooth. Pour over the quinoa and vegetables and combine. Serve warm or cold or pack up into a tupperwear for the perfect packed lunch salad.