RECIPE: Moroccan Quinoa & Vegetable Salad
The perfect side dish to bring to a festive gathering, or add some protein to make it a filling and delicious complete meal.
The best part is that you can cook the vegetables however you like using an oven, air-fryer, BBQ or pan frying - I love using the BBQ to give it that fresh summer taste, but I often use a combination of all depending on what I feel like!
*Makes 4 large servings - gluten free, dairy free, onion free*
These are rough quantities, so feel free to add more or less depending on your serving sizes!
2 x cups pumpkin
2 x capsicums (any colour)
2 x zucchinis
2 x bunches broccolini
2 x handfuls snow peas
1 x cup green beans
Baby spinach or other greens, to serve
2 x cups quinoa
4 x serves protein of choice (I used tofu but chicken would also work well)
Moroccan seasoning (I used Mingle seasoning - link here)
Salt and pepper
Extra virgin olive oil (for cooking)
Roughly chop all vegetables and protein of choice (if using) into large chunks and coat in olive oil and Moroccan seasoning.
Roast pumpkin in the air fryer, oven or BBQ until golden (usually around 35 mins depending on your method).
Cook the quinoa according to packet directions. Set aside.
Pan fry or BBQ protein until cooked, and set aside.
Pan fry, air fry or BBQ all other vegetables until cooked.
Combine all cooked vegetables and protein together in a bowl. Season with salt and pepper to taste.
Divide amongst 4 plates on a bed of baby spinach.