Roasted Winter Vegetable Quinoa Salad (Vegan)

Name: Roasted Winter Vegetable Quinoa Salad (Vegan)
Total time: 60 min
Ingredients: cauliflower, cut into florets; butternut squash, peeled, seeds removed, cut into chunks; Coconut oil; pine nuts; butterbeans, drained but not rinsed; smoked paprika; salt; dry quinoa; vegetable stock cube; kale, stems removed, roughly chopped; tahini; garlic, crushed; lemon, juiced; harissa paste

with a tahini harissa dressing

60 min

Roasted Winter Vegetable Quinoa Salad (Vegan) 137

By Izy Hossack
January 4, 2023

Why trust us?

This quinoa salad with roasted winter vegetables is a super easy recipe to make ahead for your lunchbox! Served with a flavour-packed tahini harissa dressing. You can switch out the cauliflower and butternut squash for your favourite vegetables or change the butterbeans for chickpeas, lentils etc for endless variations. If you have any herbs that need using up, chop them up roughly and mix into the salad for an extra hit of freshness – coriander, parsley and mint are particularly nice here.

Ingredients

4 Persons

1 small head

cauliflower, cut into florets
1

butternut squash, peeled, seeds removed, cut into chunks
1 tbsp

Coconut oil
50 g

pine nuts
1 x 400g tin

butterbeans, drained but not rinsed
0.5 tsp

smoked paprika
1 pinch

salt
200 g

dry quinoa
0.5

vegetable stock cube
100 g

kale, stems removed, roughly chopped

Dressing:

3 tbsp

tahini
1 clove

garlic, crushed
1

lemon, juiced
1 tbsp

harissa paste
1 pinch

salt

Preparation

1

Preheat the oven to 180C.
2

Toss the squash and cauliflower with the melted coconut oil on a baking tray with a pinch of salt. Roast for 30-40 minutes, flipping halfway, until golden and soft.
3

Sprinkle the pine nuts over the vegetables on the tray and return to the oven for 1-3 minutes until the pine nuts are turning golden (they burn easily so watch them closely!).
4

Toss the drained butterbeans with the smoked paprika and salt and roast for 10 minutes until dry.
5

Place the quinoa with 550ml water and the stock cube into a medium pot. Bring to the boil then turn heat down to low, simmer for 15 minutes until water is almost fully absorbed. Remove from the heat, add the kale on top, cover with a lid, let stand for 5 minutes to absorb the remaining liquid. Mix the quinoa and kale into the roasted vegetables and pine nuts.
6

Whisk together all the dressing ingredients in a small bowl, adding a few tablespoons of water to create a pourable consistency.
7

When ready to serve, pour the dressing over the quinoa and vegetables and enjoy! If you’re making this ahead of time you can store the vegetable-quinoa mixture and the dressing separately in the fridge for up to 4 days.
1

Enjoy!