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Roasted Vegetable & Quinoa Salad with a pomegranate and balsamic dressing
A simple salad packed full of flavour and nutrition!
Servings: 2
Author: Jemma Andrew-Adiamah
Ingredients
  • 1 courgette
  • 1 red pepper
  • 2 small red onions
  • Mixed salad leaves
  • 2 cups quinoa
  • 1 cup chickpeas
  • 1/2 a pomegranate seeds and juice
  • 2 tbsp balsamic vinegar
  • coriander leaves (optional)
  • salt and pepper
Instructions
  1. Preheat the oven to 180 degrees.
  2. Boil the quinoa in a saucepan until cooked, set aside and allow to cool.
  3. Meanwhile prepare the vegetables and cut them into chunks and add to a baking tray. Drizzle with melted coconut oil, salt and black pepper. Cook them in the oven for 20-25 minutes until tender, still with some bite. Set aside and allow to cool.
  4. When everything has cooled add the chickpeas to the quinoa and stir through. On a plate or in a bowl, sprinkle the quinoa on top of the mixed salad leaves and top with the roasted vegetables.
  5. To make the dressing squeeze out the seeds and juice from half of a pomegranate. Mix in the balsamic vinegar and seasonings and pour over the salad and sprinkle over some coriander leaves. Enjoy!
Recipe Notes

Non-vegan additions: If you have some feta or goat's cheese crumble some on top for even more flavour and texture.