I’ve never been a big fan of traditional salads.
Lettuce and I don’t really get on and I never usually feel quite satisfied after eating a salad for lunch but there are certain exceptions, including this quinoa salad!
I think it’s the fact it’s cooked – it’s more of a comforting dish, even when eaten cold.
I based this recipe on a roasted veg & couscous salad I used to buy from Marks & Spencers years ago and always crave this time of year.
I’ve swapped couscous for quinoa to make this gluten-free and used one of my favourite ingredients, harissa paste, to add some spice and flavour to the roasted vegetables.
The salad definitely has a Moroccon flavour to it and I can imagine it would be gorgeous with some chickpeas added, I might have to try that next time.
What I love most about this recipe is that it’s so easy to make but you can get quite a few meals out of it! I had a portion eaten hot, as soon as it was cooked.
Then I had some for lunch the next day and the day after, straight from the fridge. It’s so delicious, both hot and cold!
For a light lunch, I’ve found that a quarter of this recipe is a good serving size but I did end up eating half the batch on one occasion because I was so hungry at the time (and because it’s so delicious.)
So feel free to divide up the portions how you wish. It also works great as a side dish to serve at a BBQ or picnic.
This salad is:
- Vegetarian & vegan
- Low-fat (only 3g per serving)
- Low calorie and diet-friendly (only 170 calories per serving)
- Easy and quick to make
- Can be eaten both hot and cold (great for packed lunches)
- Healthy and delicious!
- 1 red pepper, diced into small cubes
- 1 courgette, diced into small cubes
- ½ an aubergine, diced into small cubes
- 1 tbsp harissa paste
- 1 tsp garlic powder or finely chopped garlic
- 120 g / approx ¾ cup quinoa, rinsed
- 360 ml / 1 ½ cups vegetable stock
- 2 spring onions, chopped
- 1 tbsp tomato puree
- To serve: fresh coriander (cilantro) chopped
- Preheat the oven to 200C / 390F.
- Mix the veg with the harissa paste and garlic powder so it's well coated. Roast for 20-30 minutes until slightly browned.
- Meanwhile, cook the quinoa by adding it to a saucepan with the vegetable stock. Cook on a simmer for approximately 15-20 minutes, until it's absorbed all the liquid.
- Add to a serving bowl and fluff with a fork. Stir in the spring onions and tomato puree.
- Once the vegetables are cooked, stir them into the quinoa, along with the chopped coriander.
- You can serve straight away for a hot meal or keep it in the fridge for a cool salad.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 100Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 315mgCarbohydrates 19gFiber 4gSugar 5gProtein 4g