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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
pinch salt


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.

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this was nothing short of amazing!! a bit gutted that I discovered you a bit late and have missed out on the January offer. Hope you do that offer at some time again!

Feb 28, 2016

Amy | Lemon and Coconut:

Gorgeous beautiful nourishing food :)

Feb 18, 2016

Julie rice:

I love the look and sound of this but I’m allergic to soya, including Endamamme and miso. What could I use instead especially in the dressing?

Feb 15, 2016

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