What to add to your trolley:
- 1 cup quinoa, rinsed
- 1 ½ cups water or vegetable broth
- 500g Cyrus Seasonal Roast Veg
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs (like basil, oregano, or thyme)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
How to prepare the deliciousness:
1. Cook the Quinoa:
In a medium saucepan, bring water or broth to a boil. Add the quinoa, reduce the heat, cover, and simmer for about 15 minutes or until the liquid is absorbed and quinoa is tender. Fluff with a fork and let it cool slightly.
2. Roast the Vegetables:
Preheat your oven to 400°F (200°C). On a baking sheet, toss the Roast Veg, cherry tomatoes, and red onion with olive oil, salt, pepper, and Italian herbs.
Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
3. Prepare the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until well combined.
4. Assemble the Salad:
In a large bowl, combine the cooked quinoa, roasted vegetables, and dressing. Toss everything gently to coat.
Add any optional ingredients like fresh herbs, cheese, or toasted nuts for extra flavor and texture.
5. Serve:
Enjoy warm or shill for an hour to let the flavours meld together.
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