Roast vegetable and quinoa salad

Eat a rainbow of colours with a quinoa salad combining the flavour of fennel, red onion and the goodness of baby spinach, yellow capsicum and zucchini.

Recipe «Roast vegetable and quinoa salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 baby fennel, quartered, 1 large zucchini, halved, thinly sliced, 1 medium red onion, cut into thin wedges, 1 yellow capsicum, cut into 3cm pieces, 250g cherry tomatoes , 2 garlic cloves, thinly sliced, 2 tbsp olive oil, 1 cup quinoa, rinsed , 1 tsp ground cumin, 150g baby spinach, 1/4 cup red wine vinegar.

Ingredients:

• 2 baby fennel, quartered 
• 1 large zucchini, halved, thinly sliced 
• 1 medium red onion, cut into thin wedges 
• 1 yellow capsicum, cut into 3cm pieces 
• 250g cherry tomatoes 
• 2 garlic cloves, thinly sliced 
• 2 tbsp olive oil 
• 1 cup quinoa, rinsed 
• 1 tsp ground cumin 
• 150g baby spinach 
• 1/4 cup red wine vinegar 

Instructions

1. Preheat oven to 200C/180C fan-forced. Lightly grease a large baking tray. Place fennel, zucchini, onion, capsicum, tomatoes and garlic on prepared tray. Drizzle with oil. Toss to combine.
2. Roast for 20 to 25 minutes or until vegetables are tender. Remove from oven.
3. Meanwhile, bring 2 cups cold water to the boil in a saucepan over high heat. Add quinoa and cumin. Reduce heat to low. Simmer, covered, for 10 to 12 minutes or until water has been absorbed and quinoa is tender.
4. Place quinoa in a large bowl. Add roasted vegetable mixture and spinach. Toss gently to combine. Drizzle salad with vinegar. Season with salt and pepper. Toss gently to combine. Serve.