Easy Roast Veg Salad
A flavourful easy main dish or side which will please any crowd. I love this salad as a main and it’s so simple to make. Make a bigger batch if you want meal prep for the week.
- 1 Cup Quinoa
- 1 Tsp Salt
- 1.5 Cups Water
- 1 Small Butternut
- 1 Medium Zucchini
- 1 Large Carrot
- 1/2 Head Broccoli
- 1/2 Head Cauliflower
- 1 Red/yellow bell pepper
- Dash Cinnamon
- Dash Italian seasoning Or oregano
- Dash Smoked paprika
- Sprinkle Salt and pepper
- 4 Tbsp Olive oil
- Fresh coriander Garnishing
- 2 Tbsp Tahini
- 1/2 Lemon Juiced
- 2 Tsp Soya sauce Tamara/coconut aminos for gluten free
- 2 Tsp Agave/maple syrup Or sweetener of choice
- 1/4 Cup Warm water
- Pinch Chili flakes Optional
Heat oven to 350F (200C)
Chop all veggies and place on baking trays. Drizzle with olive oil.
Add a dash of cinnamon to the butternut.
Add a dash of Italian seasoning to the zucchini and carrots.
Add a dash of smoked paprika to the cauliflower.
Add a sprinkle of salt and pepper to all the veggies and bake for 30- 40minutes. The butternut might take a bit longer so bake that on a separate tray.
Use whatever vegetables you like or have on hand.
Double quinoa for a batch to feed 4-6 people and add 1 tsp salt to the water.