roast veggie salad

Merry Christmas everyone!
Thanks to you all for stopping by and sending lots of encouraging words this year, it’s very much appreciated!
Wishing you all a wonderful festive season with lots of good company, laughter and delicious veggie food.
xo

p.s. I’m going to an orphan’s Christmas picnic with my lovely friend Joe and here’s one of the things I’m taking:

roast veggie salad

roast veggie salad

Ingredients

¾ cup quinoa

vegetables to roast

1 eggplant                                                      ¼ jap pumpkin
2 carrots                                                          3 small beetroot
½ cauliflower                                                 paprika

vegetables to stir-fry

1 red onion, finely diced                              2 cloves garlic, finely diced or crushed
200gm field mushrooms, chopped          100gm tempeh, finely diced (optional)*
½ red or yellow capsicum, diced               1 bunch asparagus, cut into pieces
2 tsp fresh thyme                                           2 tsp fresh oregano
1tbsp balsamic vinegar                                1tsp mirin
salt and pepper to taste

To add to the salad

½ cup chopped walnuts                              100gm semi sundried tomatoes, chopped
¼ cup sunflower seeds                                100gm marinated artichokes, chopped
100gm olives (of your choice)                     arame, soaked for 15-20 minutes and drained*

*adding tempeh and arame is great for vegans/vegetarians but it isn’t necessary, especially if you think any guests will be put off by it (strange but common)

method

cooking quinoa
  • cooked quinoasoak the quinoa for 15 minutes then rinse thoroughly through a fine-mesh colander (unless it’s the prewashed type)
  • put in a saucepan with 1 cup water and cover. If you have a diffuser, use that and cook in the absorption method
  • once cooked, spread out on to a tray so the steam dissipates and allow to cool
roasting
  • separately, cut all the vegetables into small cubes and the cauliflower into small floretsroasting veggies
  • toss each in olive oil, adding paprika, salt and pepper to the cauliflower
  • roast until tender and crispy on the outside, turning once or time
stir-frying
  • heat a big splash of olive oil in a frypan and cook the tempeh until lightly crispy. Set aside
  • put some more oil in the frypan and cook the onion until translucent
  • add the balsamic and mirin, cooking for 2-3 minutesstir-frying
  • add the mushrooms, garlic, salt, pepper and herbs and cook until the mushroom softens
  • add the capsicum, asparagus and tempeh and cook for 2 more minutes
  • remove from heat and allow to cool
assembling the salad
  • in a big bowl, add everything and stir – simple 🙂
  • you will find this is moist enough without adding any more oil, but I added a few teaspoons of some left over chilli oil from some olives I had
  • taste and season with salt and pepper if needed

This is enough for a large group so half the quantities if it’s just for a few of you

mixing salad1

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