Roasted Vegetable Quinoa Salad

Equipment

• ✓ Medium saucepan with lid
• ✓ Fine-mesh strainer
• ✓ Large baking tray
• ✓ Chef’s knife
• ✓ Chopping board
• ✓ Large mixing bowl
• ✓ Small mixing bowl
• ✓ Whisk
• ✓ Measuring jug
• ✓ Kitchen scale

Ingredients

• For the Quinoa
• 200 g quinoa
• 400 ml water or gluten-free vegetable stock
• 2 g fine salt
• For the Roasted Vegetables
• 150 g red bell pepper, cut into 2 cm pieces
• 150 g yellow bell pepper, cut into 2 cm pieces
• 180 g zucchini/courgette, sliced into half-moons
• 150 g eggplant/aubergine, cut into 2 cm cubes
• 120 g red onion, cut into wedges
• 150 g cherry tomatoes
• 30 ml olive oil
• 3 g fine salt
• 1 g freshly ground black pepper
• 2 g dried oregano
• 2 g smoked paprika
• For the Lemon-Herb Dressing
• 45 ml extra-virgin olive oil
• 30 ml fresh lemon juice
• 5 g finely grated lemon zest
• 8 g Dijon mustard
• 1 small garlic clove, finely grated
• 2 g fine salt
• 1 g freshly ground black pepper
• To Finish
• 20 g fresh parsley, finely chopped
• 10 g fresh mint, finely chopped
• 30 g pumpkin seeds, lightly toasted
• Lemon wedges, for serving

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Rinse quinoa well before cooking for a cleaner flavour.
Keep vegetables in a single layer for better roasting and caramelisation.
Allow hot ingredients to cool slightly before adding fresh herbs.
Add dressing gradually because quinoa continues to absorb moisture.
Toast pumpkin seeds shortly before serving for better flavour and texture.

Ingredient choices: Rinse the quinoa before cooking and use the measured liquid rather than topping up repeatedly. Cut the aubergine into small enough pieces to soften fully. The tomatoes release more liquid than peppers, so keep them in their own area of the roasting tray.

Cooking control: Spread the cooked quinoa out briefly so steam can escape before dressing. Roast vegetables in a single layer; use a second tray when doubling the recipe. Fold warm, drained vegetables through the grains, then add delicate herbs once the mixture is no longer steaming.

If something goes wrong: Wet salad usually comes from trapped quinoa steam or vegetable roasting juices. Drain those juices before assembly and add dressing gradually. If the salad tastes heavy, add a small squeeze of lemon before adding more salt; toasted seeds should go on at serving time.

Ingredient Substitutions

• ↔ Zucchini → broccoli or asparagus
• ↔ Eggplant → pumpkin or sweet potato
• ↔ Pumpkin seeds → sunflower seeds or toasted almonds
• ↔ Parsley → coriander/cilantro
• ↔ Mint → fresh basil
• ↔ Lemon juice → lime juice
• ↔ Dijon mustard → omit for a mustard-free dressing
• ↔ Vegetable stock → water

Food Safety & Doneness

Wash fresh produce thoroughly before preparation.
Use clean equipment and chopping boards.
Roast vegetables until tender and thoroughly heated.
Cook quinoa until the liquid is absorbed and the grains are tender.
Cool cooked quinoa and vegetables promptly before refrigerated storage.
Follow local food-safety requirements for storage and service.

Serving & Plating

Spoon quinoa into a shallow bowl or plate.
Arrange roasted vegetables so their colours remain visible.
Finish with fresh herbs and toasted pumpkin seeds.
Drizzle lightly with dressing.
Serve with a fresh lemon wedge.

Serve in shallow bowls with vegetables distributed through the quinoa, rather than piled on one portion. Keep extra dressing separate for packed lunches.

Storage

Store covered in the refrigerator for up to 3 days for best quality.
Keep extra dressing and toasted seeds separately where possible.
Cool cooked ingredients promptly before refrigeration.

Nutrition & Dietary Information

Carbohydrates: 48 g

Fat: 24 g

Allergens: Mustard Pumpkin seeds are also present; replace if required for individual dietary needs.

Approximate nutrition per serving:

Calories: ~445 kcal
Protein: ~12 g
Carbohydrates: ~48 g
Fat: ~24 g
Fibre: ~9 g

Values are estimates and vary according to ingredient brands and exact portions.