Easy to make in advance, and highly portable, Mediterranean quinoa salad is perfect for picnics and potlucks. Great as a vegetarian main or a hearty side salad, and ideal for lunchboxes.
sweet potato - 45 minutes,
baby carrots - 30 minutes,
red onion - 30 minutes,
baby squash - 25 minutes,
red pepper - 20 minutes.
Note 1: I use two large baking trays for this recipe. I place the vegetables that take the longest time to cook in the oven first, and then prepare the next round of vegetables.
I use a portion of the baking tray for each type of vegetable, keeping like vegetables together to make it easier to remove them when cooked.
The quantities of vegetables are not extremely important here. The salad is highly flexible and will work well with both fewer or more vegetables. Feel free to swap out the vegetables and herbs I have used for your favourites.
The dressing is extremely tart when tasted on its own. This is deliberate, and the sharpness of the dressing will be balanced out by the sweetness of the roasted vegetables.
I can only provide approximate cooking times in this recipe. Exact cooking times will depend on the type and freshness of your vegetables, and the size of the cut vegetables.
Beetroot will turn your quinoa pink. If this bothers you, use more sweet potato and carrots instead.