I really like to keep quinoa on hand because it’s such a delicious and easy way to have protein.
I like the concept of “cook once, eat twice” so I usually cook more and keep a little container for at least two breakfast porridges. Or did you know you can freeze cooked quinoa? It’s a great shortcut – all you need to do is to defrost it in the fridge overnight.
OR I make big batches of this salad so it gives us food for a couple of dinners a few nights apart.
This salad is such a great way to fill up on your seasonal vegetables and all their vitamins. Serve it warm or cold (great for a picnic or garden lunch).
For optimal happy digestion, activate the quinoa by soaking it overnight with double the volume of water.
I discovered the Chimichurri Sauce via the Hemsley sisters and I’ve been hooked since. I usually make a big jam jar, use some for this salad then keep the rest for as chicken or tofu marinade or simply to add to vinaigrettes. It will keep under olive oil for 7-10 days.
For 4 portions
- 4 large carrots roughly chopped
- 1 large red pepper, roughly chopped
- 2 handfuls of cherry tomatoes or 4 large tomatoes, halved
- 1 large onion (red ones are great for colour), in about 6 segments
- 6 large beetroots well-scrubbed and chopped in small chunks of little wedges as they take the longest to cook
- 1 tbsp of coconut oil
- A handful of fresh herbs such as thyme, rosemary or 2 tbsp of mixed dried herbs
- Fresh leaves such as rocket, lamb’s lettuce or watercress to serve
- Sea salt and black pepper
- 250ml of vegetable bouillon or water
- 250g quinoa (activated overnight)
- About 1 bunch of parsley
- About 1 bunch of cilantro
- 1/2 cup diced red onion
- 3 cloves of garlic, peeled
- 2 tablespoons fresh lemon or lime juice
- 2 tablespoons apple cider vinegar
- ¼ tsp sea salt
- ¼ tsp freshly-ground black pepper
- ¼ tsp red pepper flakes if desired
- ½ cup good-quality olive oil
- Preheat the oven to fan 200°C/Gas mark 7
- Lay the roughly chopped vegetables in a single layer on a large roasting tray, sprinkle with salt and pepper and add your dollops of coconut oil. Scatter over the herbs
- Roast for 30–40 minutes or until the veg is tender (pierce with a knife to check). Halfway through the roasting time, use a wooden spatula to turn the veg.
- Meanwhile, make the chimichurri sauce. Blitz everything together in a food processor or with a hand blender.
- Bring the bouillon or water to the boil in a pan, add your drainedquinoaand cook for 12 minutes.
- Combine thequinoaand roasted veg in a big serving bowl, toss in your chimichurri and then the fresh salad leaves. Or, if preferred, serve your fresh salad leaves on the side with a little lemon juice and olive oil.
Now it’s your turn: Let us know your favorite summer salad recipe in the blog!