QUINOA WITH ROASTED VEGETABLES + HONEY MUSTARD DRESSING
Ingredients
1/2cupquinoa
1tomato, deseeded and chopped
1onion, finely chopped
1cucumber, chopped
10-12olives
1/2cupmint leaves, some torn
For roasting:
2tomatoes, cubed
1onion, julienned
1red pepper, julienned
200gramspumpkin, cubed
1tbspolive oil
Honey mustard dressing:
2tbspgrain mustard
1tbspdijon mustard
2tbsphoney
2tbsplemon juice
2tbspextra virgin olive oil
1clove of garlic, minced
Freshly ground black pepper
Salt, to taste
Instructions
Make the dressing: add all the ingredients listed under ‘dressing’ into a screw top jar and shake to combine. Taste and adjust seasoning. Refrigerate until ready to serve.
Preheat oven to 180 C (360 F). Add all the ingredients listed under ‘roasting’ to a baking tray. Toss with olive oil and bake for 30-40 minutes until cooked. Remove and set aside.
Cook the quinoa according to packet instructions in salted water. Set aside to cool slightly.
Toss in the roasted vegetables, fresh tomato, onion, cucumber, olives and mint leaves. Toss to combine.
Mix in half the dressing just before serving. Leave the remaining on the table for people to help themselves if they want more. Serve the salad warm or at room temperature.