Roasted Roots and Quinoa Salad


I have been making many roasted vegetable salads lately. There are two reasons for this, first of all I love roasted vegetables and secondly they are great when you try to cook and have a unpredictable 8 month old baby to care for. I sometimes prepare the vegetables during his morning nap. This makes the dinner preparation so much easier. The salad can be served warm or cold, on it’s own or as a side with meat or other vegetable dishes.

Time: About 50 minutes
Serves 4
Roasted Roots and Quinoa Salad
500 g sweet potato, cut into cubes
400 g beetroot, cut into cubes
300 g parsnip, cut into cubes
100 g baby leaf spinach 
10-15 springs of flat leaf parsley, roughly chopped
100 g quinoa
3 tbsp rapeseed oil
pinch of sea salt
hand full of pine nuts, lightly toasted
hand full of pumpkin seeds, lightly toasted
1 lemon juiced, about 4 tbsp 
3 tbsp extra virgin olive oil
pinch of sea salt
Preheat the oven to 225 °C
Peel the sweet potato, beetroot  and parsnip. Cut the roots into roughly 2 x 2 cm cubes. Toss the vegetables in oil and season with sea salt. Ensure to toss the beetroot separately or all the vegetables will turn purple. Divide the vegetables over two oven trays lined with baking paper and roast in the oven for 40-45 minutes.
While the vegetables are roasting, boil the quinoa then drain and set aside. Roast the pine nuts and pumpkin seeds in a dry pan then set aside. Chop the parsley and wash the spinach. Finally prepare the dressing.
Let the roasted vegetable cool slightly then transfer to a mixing bowl adding the quinoa, spinach, parsley, toasted seeds and dressing. Gently toss the salad.



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