Quinoa with Roast Veges

Quinoa with Roast vege.
In this version pictured I didn’t have onions but had plenty of leeks to substitute the onions with.

I thought it’s probably time I added a main dish to my list of recipes on here, as the sweet things seem to be taking precedent – partly due to my tendency to enjoy the sweeter things in life, and I think partly due to lack of camera around the madness of dinnertime!

The kids seem to like all the elements kept separate, whereas Shawn and I will mix everything up and add extra dollops of hummus or oil.


Any combination of root vegetables (parsnip, pumpkin, sweet potato, carrots, etc)
Onion, finely chopped (about half a small onion)
Garlic, crushed (about 3 or 4 cloves)
Fresh herbs (parley and mint)
Olive oil (and/or avocado oil)
1 cup cooked quinoa
Sweet paprika (optional)


1)  Roughly chop all the root vegetables and roast (approximately 40-50m).

2)  Cook quinoa (1 cup of quinoa to 2 cups boiling water).

3)  Gently cook onion and garlic in frying pan with a little oil.  If you’re mixing it all together at the end, you may prefer to throw in these into your roasting pan when there’s about 10m of cooking time left.

4)  Combine all cooked ingredients in a large bowl with a good handful of fresh chopped herbs.  I prefer parsley and mint with this recipe.  Tonight I also added about half a teaspoon of sweet organic paprika.  If you don’t have this, you could try adding a small pinch of chilli powder.

5)  Season with salt and pepper according to taste.  Drizzle olive or avocado oil over and gently stir through.  You might like to add hummus, pesto or sweet chilli sauce.

6)  Serve warm or chill to have as a summer salad.

I don’t have the quantities above to exactness – I don’t tend to cook meals like this.  I hope you can get it all working to your tastes and fridge contents!

If you don’t have quinoa and/or you don’t need to have it gluten-free, you could substitute for couscous or bulgar wheat.

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