Quinoa and Vegetable Salad

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

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

Vegan
Gluten-free

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