I’ve had this dish in mind for a while but wasn’t feeling inspired to make it until it felt “officially” like Spring time! It makes the most of seasonal vegetables, pairing it with fresh lemon and herb flavours but has enough warmth and kick from the garlic and spring onion. My favourite way to serve this is as a cold salad, perhaps with a dollop of hummus on the side but it’s also lovely served warm as side dish or main.
Roast Spring Vegetables with Lemon & Herb Quinoa
Preheat oven to 180C / 350F and add the asparagus, radishes and carrots to a roasting tin. Drizzle with the olive oil and season with salt and pepper. Roast for 20-25 minutes.
Meanwhile, add the quinoa to a saucepan with 360ml cold water and bring to the boil. Reduce to a simmer and cook until the quinoa has absorbed all the water.
Prepare a dressing with the olive oil, lemon juice, garlic, spring onions and herbs.
When the quinoa is cooked, add the dressing and mix well. Next chop the roasted veg into small chunks and stir into the quinoa. Taste and adjust seasoning if needed.
Serve hot or cold. Keep refrigerated for up to 2 days. Enjoy!