Quinoa and Roast Veggie Salad with Yoghurt Dressing
Course
Side Dish
Cuisine
Salad
,
Vegetarian
Servings
4
serves
Servings
4
serves
Ingredients
1
cup
Quinoa
cooked
Salad Leaves
¼
Butternut Pumpkin
chopped into roughly 2 x 2 cm pieces
½
Sweet Potato
chopped into roughly 2 x 2 cm pieces
Handful
Walnuts
Corn
boiled and cut off the cob
½
cup
Feta Cheese
crumbled
Handful
Pomegranate Seeds
2
tablespoons
Olive Oil
2
tablespoons
Balsamic Vinegar
2
teaspoons
Sea Salt
Handful
Rosemary Leaves
stalks removed
2
cloves
Garlic Cloves
very finely chopped
Thyme Leaves
Yoghurt Dressing
4
tablespoons
Yoghurt
Drizzle
Olive Oil
2
tablespoons
Lemon Juice
Sea Salt and Black Pepper
Instructions
Preheat oven to 180°C
Place, pumpkin and sweet potato in a large bowl
Add olive oil, balsamic vinegar, sea salt, fresh rosemary and garlic and mix into veggies well
Place veggies into a baking dish and roast in the oven for approx. 1.5 hours or until cooked through
Salad
Cover the base of a flat salad bowl with the spinach and rocket leaves
Add quinoa and mix through the green leaves
Top with roast veggies, corn, feta cheese, pomegranate seeds and walnuts
Drizzle natural no added sugar dressing