Roast Veggie and Quinoa Salad with Tahini Yoghurt Dressing

Roast Veggie and Quinoa Salad with Tahini Yoghurt Dressing

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 10, 2016.
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A delicious veggie salad with beautifully caramelised veggies

Ingredients

ROAST VEGGIE QUINOA SALAD

  • 400g peeled pumpkin
  • 1/2 head cauliflower
  • 2 tablespoons roast veggie spice mix
  • 1 can chickpeas, drained
  • 1/2 cup red and white quinoa
  • 35g pumpkin seeds
  • 2 teaspoons soy sauce
  • 3 tablespoons roughly chopped parsley leaves and stalks
  • 1/2 bag rocket leaves
  • 2 tablespoons vinegar (e.g. red wine, white wine)
  • 2 tablespoons extra-virgin olive oil

TAHINI YOGHURT DRESSING

  • 1/2 cup natural yoghurt
  • 1 1/2 teaspoons tahini paste
  • 1 1/2 teaspoons runny honey

Steps

  1. oven to 220°C. Line an oven tray with baking paper. Bring a small pot of salted water to the boil.
  2. Dice pumpkin 2cm; chop cauliflower 3cm. Toss together on prepared tray with a drizzle of oil and roast veggie spice mix, season with salt and pepper and roast for 10 minutes until tender. Toss through chickpeas and roast a further 5 minutes.
  3. Cook quinoa in pot of salted water for about 15 minutes or until tender with a slight bite. Drain, rinse under cold water, drain well and set aside.
  4. While quinoa is cooking, heat a small, dry fry-pan on mediumhigh heat. Toast pumpkin seeds for 2–3 minutes until golden. Remove pan from heat, add soy sauce and shake pan to coat the seeds.
  5. In a small bowl, mix yoghurt, tahini paste and honey together.
  6. In a large bowl toss roast veggies with cooked quinoa, parsley, rocket, vinegar and olive oil. Season to taste with salt and pepper.
  7. Divide roast veggie quinoa salad between plates; sprinkle over toasted pumpkin seeds and top with tahini yoghurt dressing.

Nutritional Information

Energy 2436 kj
582 kcal
Protein 27.0g
Carbohydrate 53.8g
Fat 27.6g