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Frixos Personal Chefing

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Quinoa Salad with Roasted Veggies

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Experimenting with the vinaigrette where an Asian fish sauce vinaigrette was tried out!

Quinoa Salad with Roasted Veggies

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Quinoa Salad with Roasted Veggies

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Salad
Cuisine: Fusion
Keyword: Food Recipes, Pleasures, Wheats & Grains
Servings: 6 People

Ingredients

  • 100g white Quinoa
  • 100g red Quinoa
  • 4-5 Beets , peeled and quartered
  • 250 g Broccoli , cut in small florets
  • 1 large Aubergine , thickly sliced
  • 1 Carrot , quartered lengthwise and sliced
  • 150 g Pumpkin , thickly sliced
  • ½ cup fresh Parsley , leaves picked and roughly chopped
  • 50ml EVOO , Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • ½ tsp freshly ground Black Pepper

INGREDIENTS for the Dressing

  • 75ml Fish sauce
  • 50ml Water
  • 30ml Rice Wine Vinegar
  • 30ml Lime juice
  • 1 inch Ginger , grated
  • 50 g Sugar
  • 1 clove Garlic , minced with a garlic presser tool
  • 1 red Chilli , thinly sliced, deseeded if you don’t want it too hot

Instructions

  • Turn the oven on at 180°C, air circulation.
  • Start with the dressing by ccombining and mixing well the fish sauce, water, vinegar, lime juice, ginger, sugar, garlic and chillies in a jar. This vinaigrette will keep for up to a week in the refrigerator.
  • If Quinoa is not pre-washed, then wash thoroughly with cold water and allow to dry in a sieve.
  • Take three oven proof dishes and place the beets in the first one, the carrots and the aubergines in the second one and finally the pumpkin and the broccoli in the third one. Drizzle with the olive oil, season with the salt and pepper and toss well.
  • Place in the oven and cook for 25’ except for the beets that need 45’. Remove from the oven, allow to cool a bit and then cut the veggies, except of the broccoli, in small cubes.
  • Place a medium size pot on high heat filled with water and lightly salted. Add the broccoli, bring to a boil, cover with the pots lid, reduce the heat and simmer for 12’. Ready when it changes texture. Don’t overcook them, you want them a bit crunchy. Take out of the pot and run through fine sieve to drain.
  • Add to a serving bowl the quinoa, the veggies and the parsley and pour the dressing while tossing to incorporate the dressing.
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