May 032013
Share this:


Quinoa and Roasted Vegetable Salad


My recipe ‘Quinoa and Roasted Vegetable Salad’ was winner of the Beat Diabetes Healthy 3-Course Meal Challenge. 


Quinoa seems like a very exotic ingredient to many people, but if you can cook rice then you can cook quinoa.


Quinoa boiled in plain water can be quite bland, which makes it a good vehicle for other flavors. However, by toasting first and then boiling it in vegetable stock, you can really give your quinoa a flavor-boost. To learn more about quinoa and why you should eat it, have a look at ‘Quinoa: 5 Great Reasons Why You Should Be Eating It’.





(Serves 4)



Dressing Ingredients:

2 Tbsp extra virgin olive oil

2 Tbsp white wine vinegar or apple cider vinegar



Salad Ingredients:

1 cup (200 ml) dried quinoa (or 3 cups cooked quinoa)

Half a vegetable stock cube (I recommend Kallo Organic Stock Cubes)

1 & 1/2 cups (300ml) boiling water

500g zucchini / courgette

400g bell peppers (mixed colors)

4 Tbsp olive oil

1 tsp salt

2 Tbsp extra virgin olive oil

2 Tbsp white wine vinegar or apple cider vinegar




  1. Preheat the oven to 400F/200C.
  2. Chop the mixed bell peppers and zucchini/courgette into bite-size pieces and place them in a roasting dish. Drizzle 4 Tbsp of olive oil and 1 tsp coarse salt over the vegetables. Mix quickly and roast in the oven for 45 minutes, stirring halfway through. Once cooked, allow to cool
  3. Measure out 1 cup of quinoa and rinse it well. Quinoa can be difficult to rinse because a lot of it floats to the top, so my favorite way of rinsing it is by putting the quinoa in a fine mesh colander and placing the colander in a larger bowl. Place the bowl with the colander in it into the sink and run water over it. This allows you to rinse the quinoa and then raise the colander up out of the bowl to easily drain it.
  4. Put the drained quinoa into an empty dry frying pan on medium heat and toast it gently until it looks slightly brown and nutty. It can take between 5 and 10 minutes. When it is toasted, remove from the heat.
  5. In a kettle, bring a little more than 1 & 1/2 cups (300 ml) of water to the boil. When the water has boiled, measure out 1 & 1/2 cups (3oo ml) and dissolve half a vegetable stock cube in it (or the recommended amount on the packaging). Pour the stock into a saucepan and set bring to the boil. Reduce to a simmer.
  6. Add the toasted quinoa to the stock in the saucepan. Cover and simmer for 15 minutes (or according to packaging). Remove from the heat and allow to steam (covered) for 5 minutes. The stock should be fully absorbed, but if not drain the remaining stock. Spread the quinoa on a plate and allow to cool.
  7. When the quinoa and vegetables are cool, combine them in a bowl and drizzle 2 Tbsp of extra virgin olive oil and 2 Tbsp of white wine vinegar or apple cider vinegar.
  8. Toss everything together and serve immediately or refrigerate for upto 2 days.




Follow Me:

Share this: