Roast kūmara and cauliflower quinoa salad
Vibrant and colourful salad
Serves
6 - 8
Prep Time
15 mins
Cook Time
20 mins
This hearty salad features roasted orange kūmara and cauliflower florets, combined with fluffy quinoa and sweet red onion. The dish is elevated by a zesty dressing made from freshly squeezed orange juice and tangy mustard, offering a delightful balance of flavours. Perfect as a nourishing side with New Zealand beef or lamb, this salad brings together wholesome ingredients in a vibrant medley.
This recipe is courtesy of 5+ A Day.
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ShareIngredients
4 kūmara
washed and chopped1 cauliflower
stalk removed, chopped into florets1 red onion
peeled and chopped2 cups quinoa
1 garlic clove
crushedparsley
to garnish100g almonds
sliced2 Tbsp olive oil
4 Tbsp olive oil
juice and grated zest of 1 orange
1 tsp grainy wholegrain mustard
1 Tbsp runny honey
cracked pepper
Method
Mix dressing ingredients in a jug.
Place quinoa in pot and cook as per packet instructions, usually about 20 to 30 minutes. Drain and cool.
Place all chopped vegetables in a roasting tray with garlic and drizzle with oil, mix to coat. Roast for 25 to 30 minutes or until cooked through.
Mix vegetables, quinoa and dressing in a large bowl and sprinkle with almonds and fresh parsley, serve warm or cold.
Nutrition Information per Serving (291g)
This nutrition analysis is based on 8 serves.
