Roast kūmara and cauliflower quinoa salad
Vibrant and colourful salad
6 - 8
Serves
15 mins
Prep Time
20 mins
Cook Time
Recipe author
The 5+ A Day Charitable Trust
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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Ingredients
Salad
4 kūmara
washed and chopped
1 cauliflower
stalk removed, chopped into florets
1 red onion
peeled and chopped
2 cups quinoa
1 garlic clove
crushed
parsley
to garnish
100g almonds
sliced
2 Tbsp olive oil
Dressing
4 Tbsp olive oil
juice and grated zest of 1 orange
1 tsp grainy wholegrain mustard
1 Tbsp runny honey
cracked pepper
Method
For the quinoa salad
1
Mix dressing ingredients in a jug.
2
Place quinoa in pot and cook as per packet instructions, usually about 20 to 30 minutes. Drain and cool.
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3
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.
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4
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.
Energy
1512kJ (361 kcal)
Protein
6.8g
Total Fat
22.0g
Saturated Fat
3.0g
Carbs
30.9g
Dietary Fibre
7.4g
Sodium
23.8mg
Iron
2.0mg
Zinc
1.3mg
Vitamin B12
0µg
