I’d had a naughty few days and needed a healthy pick me up. I saw a similar version of this salad online somewhere and just adapted the recipe to use up what I had in the fridge. I had some sweet potato, heaps of fresh coriander and some ricotta. The only thing I bought was the punnet of cherry tomatoes because the idea of using roast cherry tomatoes was too appealing to pass up. It was a very filling salad, but you never feel heavy after eating something like this. Oh and I LOVE olives. I usually buy them in jars, and this week at ALDI I found they had jars of olives for about half the price of the local supermarket! YAY! So I bought a few jars and have been enjoying my little snack for a few days now.
So as far as the roast vegetables go, all I roasted was tomatoes and sweet potato. Some other options could be parsnip, beetroot, brussel sprouts, pumpkin, artichoke or capsicum. Its totally up to you and your fridge! I also saw a recipe during the week that had roast parsnip, artichoke and beetroot, and they sautéed tofu in soy sauce and added it to the salad. That sounded delicious!
Roast Vegetable Quinoa Salad
(Serves 4, Prep time 10mins, Cooking time 25mins)
1 1/2 cups of uncooked Quinoa
1 punnet of cherry tomatoes
1/2 a large sweet potato cubed
1/2 cup of pitted olives (any kind)
1/4 of chopped chopped coriander/cilantro
1/2 cup of light ricotta cheese
Fresh squeezed lime juice and salt and pepper to taste
- Spray a little olive oil cooking spray onto a baking trap and add the cubed sweet potato and cherry tomatoes. Sprinkle a little salt and pepper on top and bake for about 20minutes qt 200C. The tomatoes are ready when the skins start to break.
- Meanwhile, cook the quinoa in a rice cooker with three cups of water.
- When the quinoa and vegetables are done, combine in a large bowl with half the coriander, half the ricotta, the olives, lime juice and salt and pepper.
- place the rest of the coriander and ricotta on top for serving. You could also fancy it up with a couple of wedges of lime!