Quinoa salad with roasted veg & spinach

Quinoa is a great source of protein and magnesium. It’s a versatile base for a side dish or vegetarian meal, as a wide range of veggies and seasonings can be added. This wholegrain seed is also gluten-free.

Ready in

1 hour 15 min

Serving size

Serves 6 as a meal, or 8 as a side dish


  • finely grated rind and juice of 1 lemon
  • 1 tbsp (15 ml) dried thyme or dried mixed herbs
  • ⅓ cup (80 ml) olive oil
  • ½ tsp (2,5 ml) salt
  • black pepper to taste
  • 4-5 medium carrots, thickly sliced
  • 6 baby marrows, thickly sliced
  • 2 onions, cut into wedges
  • 1 red pepper, cut into chunks
  • 200 g broccoli, cut into florets
  • ¼ cup (60 ml) coarsely chopped unsalted almonds
  • 1 cup (250 ml) uncooked white quinoa
  • ½ tsp (2,5 ml) salt
  • 2 medium spinach leaves, shredded
  • 2 tbsp (30 ml) chopped fresh Italian parsley
  • ¼ cup (60 ml) pumpkin seeds, toasted (see tip)
  • lemon wedges to serve


  1. Preheat oven to 200 °C.
  2. Mix the lemon rind and juice, dried herbs and half of the olive oil together in a large glass bowl. Season with salt and pepper.
  3.  Add carrots, baby marrows, onions and pepper and toss well to coat evenly. Spoon veggies in a single layer into a large oven dish. Roast for 20 minutes. Toss in broccoli and almonds and roast for another 10 minutes – the veggies should be cooked but not mushy.
  4. Meanwhile, place quinoa with salt and 2½ cups (625 ml) water in a pot. Bring to the boil over medium heat, reduce the temperature and simmer with the lid, for 20-25 minutes or until just cooked. Drain well. The quinoa is cooked when its ‘white tail’ is visible.
  5. Add the remaining olive oil to the quinoa and toss through.
  6. Mix spinach with roasted veggies and nuts in a large bowl and toss in the cooked quinoa, Italian parsley and pumpkin seeds. Serve warm or at room temperature with lemon wedges.


  1. Substitute white quinoa for brown lentils or red quinoa and cook for 25-30 minutes.
  2. Roast pumpkin seeds in a frying pan, over medium heat, without any oil, for a few minutes until aromatic. Take care as these can easily burn.

Quinoa salad with roasted veg & spinach

This recipe is from the Dash Edition

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