Quinoa Salad with Roast Squash & Za’atar

Serves: 4 people

Difficulty: Easy

Quinoa is incredible! It’s a complete protein containing all 8 of the essential amino acids your body needs. Perfect for veggies, vegans and those with a gluten allergy, you can eat it hot or cold much like cous cous. Hailed as a super crop it was discovered by the Incas and there are rumoured to be some 1800 varieties.

Quinoa has a nutty flavour and some say is a little bitter if you don’t wash and soak it. I like to lightly toast mine to bring out the flavour and then add lots of veggie stock (instead of water). Read the pack instructions for the best way to cook yours. I’m roasting my squash with Za’atar – a Middle Eastern herby spice mix with nutty sesame and spices, and tossing it all together with a light honey mustard dressing.

Ingredients

  • 1 small squash, peeled and cut into large bitesize pieces
  • 4 tablespoons olive oil
  • 1 tablespoon za'atar
  • 250g quinoa, washed and drained
  • vegetable stock for boiling quinoa, around 700ml, as per packet instructions
  • 2 teaspoons garam masala powder
  • 1 tablespoon honey
  • 2 teaspoons mustard
  • juice of 1/2 lemon
  • sea salt and black pepper, to taste
  • 200g mixed salad leaves
  • 1 small red onion, finely sliced

Method

1. Preheat the oven to 180°C/350°F/gas 4. Lay the squash in the base of a baking tray and pour over 1 tablespoon of oil and sprinkle over the za'atar. Mix together and roast for around 25 minutes or until the squash is soft.

2. In the meantime make the quinoa. Gently heat 1 tablespoon of oil in a pan and add the quinoa. Toast for 1 minute before pouring in the vegetable stock and garam masala. Stir well and allow to cook until all the water has been absorbed and the quinoa is soft and plump.

3. Make the dressing by mixing together the remaining olive oil with the honey, mustard, lemon juice and a good pinch of salt and pepper.

4. Once the quinoa is cooked, leave to cool slightly before transferring to a mixing bowl with the salad leaves, red onions and roasted squash.

5. Pour over the dressing and toss before piling high and serving as a delicious superfood salad.

 


 
Subha| July 17, 2014 at 6:01 am

Glad I found this recipe. Sounds great. Can’t wait to make it.

 
Megha| June 24, 2016 at 11:18 am

Thank you so much for this recipe. I like the way it’s written. Looking forward for more.

 
Kathy| October 15, 2016 at 1:04 am

This is my new favorite salad. I can’t get enough! Made my own za’atar and it was delicious. Great with any leafy greens.

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