Roasted vegetable and chickpea quinoa salad

Name: Roasted vegetable and chickpea quinoa salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European, Mediterranean
Ingredients: 2 red or yellow peppers, deseeded and cut into chunks; 1 red onion, cut into small wedges; 2 large beetroot, peeled and cut into small wedges; 4 garlic cloves, unpeeled; 4 tbsp olive oil; 200g quinoa; 480ml vegetable stock (check it’s vegan and gluten free); 400g tin chickpeas, drained and rinsed; 1 ripe avocado, stoned, peeled and sliced; Juice 1 lemon; 2 tsp sumac; Pinch caster sugar; A few fresh coriander or flatleaf parsley sprigs, chopped

5 steps

Prep:30minCook:30min

Bring sun-kissed Greek flavours to your table with this vibrant vegan salad of roasted veg, chickpeas and quinoa. Depending on the season, swap any roasted vegetables into the salad such as aubergines, courgettes, squash, pumpkin, carrots or tomatoes.

Updated at: Thu, 17 Aug 2023 13:46:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories491.9 kcal (25%)

Total Fat23.6 g (34%)

Carbs58.6 g (23%)

Sugars8.3 g (9%)

Protein13.9 g (28%)

Sodium553.8 mg (28%)

Fiber11.6 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2red peppers

or yellow, deseeded and cut into chunks

1red onion

cut into small wedges

2beetroot

large, peeled and cut into small wedges

4garlic cloves

unpeeled

4 Tbspolive oil

200gquinoa

480mlvegetable stock

check it’s vegan and gluten free

400gtin chickpeas

drained and rinsed

1avocado

ripe, stoned, peeled and sliced

Citrus Dressing

1juice lemon

2 tspsumac

caster sugar

3fresh coriander

or flatleaf parsley sprigs, chopped

Instructions

Step 1

Heat the oven to 200°C/180°C fan/ gas 6. Put the peppers, onion and beetroot in a roasting tin, tuck the garlic cloves in between, then drizzle with the olive oil to coat everything. Roast for 25-30 minutes or until tender. Squeeze the garlic cloves out of their skins and mix the flesh into the vegetables (discard the skins).

Step 2

Meanwhile, rinse the quinoa under cold running water and drain in a sieve. Bring the stock to the boil in a saucepan, add the quinoa and reduce the heat to a simmer. Cover and cook for 15 minutes until the quinoa is tender and has absorbed most of the stock. When cooked, the sprout or ‘tail’ will pop out of each quinoa seed. Remove from the heat and leave for 5 minutes before straining off any excess stock. Fluff up the quinoa with a fork.

Step 3

Mix together the quinoa, roasted vegetables (reserving the oil left in the roasting tin), chickpeas and avocado in a serving bowl.

Step 4

Whisk the dressing ingredients with the reserved oil from the roasting tin and gently toss with the salad. Serve warm.

Step 5

TIP: Serve the salad with harissa or another hot sauce on the side. And stir in some baby leaf spinach or peppery wild rocket in step 3.

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