Quinoa and Vegetable Salad

Name: Quinoa and Vegetable Salad
Yield: Serves 10–12
Ingredients: 60 g wild rocket; handful of Italian flat-leaf parsley, chopped; 4 tbsp extra virgin olive oil; 125 ml dried cranberries; 1 head broccoli, cut into florets; 1 kg quinoa; 1 yellow pepper, cubed; 1 green pepper, cubed; 1 red pepper, cubed; 1 tbsp salt; 300 g baby marrows, sliced; 2 large carrots, sliced at an angle; zest and the juice of 1 lemon; 2 ml freshly ground black pepper; handful of dill, chopped; 1 red onion, quartered

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Sababa

By Tal Smith

Published 2014

About

We only started cooking with quinoa quite recently at Sababa and people love it–I think because it’s so healthy. Quinoa is quite bland so it’s all about what you add that makes it exciting–in this case, lots of grilled veggies.

Ingredients

1 kg quinoa
1 red pepper, cubed
1 yellow pepper, cubed

Gluten-free
Vegan

Method

Boil the quinoa in water for about 10 minutes. Roast the peppers, onions, carrots and baby marrows with the olive oil, salt and pepper until they are cooked through and golden brown. Blanche the broccoli in boiling water.

Once the quinoa has cooled down, mix through the lemon zest and juice, as well as the chopped herbs. Then add half the vegetables and toss, half the cranberries and al