Recipe: Roast Vegetable Quinoa Salad

Now that the heatwave in Melbourne has subsided for the time being I have been able to turn the oven back on and add some more variety to my cooking. This roast veggie quinoa salad with a tahini dressing seemed like the perfect way to reintroduce oven baked foods to my diet, and is the perfect thing to bring to work for a week’s worth of lunches!

Ingredients List

  • Mix of vegetables for roasting – I used sweet potato, mushroom, capsicum, carrot, eggplant and zucchini
  • Garlic
  • Quinoa (I used one cup but alter to the number you are feeding)
  • Silverbeet
  • 2 tbs Tahini
  • 1 tbs Olive oil
  • 1 tsp Moroccan Seasoning
  • Chia seeds (optional)



  1. Preheat oven to 200 C
  2. Cut all the vegetables into similar size pieces – I keep mine fairly large
  3. Place on an oven tray and roast for approximately 30 minutes
  4. Meanwhile, place quinoa and cold water (1:3 ratio) in a saucepan, bring to the boil then reduce to a simmer for 15 minutes
  5. Place quinoa in a heatproof bowl and leave to cool
  6. Remove veggies from the oven and mix with the quinoa
  7. Roughly chop the silverbeet and mix with the quinoa and vegetables
  8. Whisk tahini, oil and moroccan seasoning together then drizzle over the salad
  9. Sprinkle with chia seeds if you have them, then enjoy hot or cold

What are you looking forward to cooking when the weather changes? Do you prefer summer or winter cooking? I don’t think I could choose!

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