Roasted Veg and Quinoa Salad with Goats Curd
Serves: 4
Time: 60 mins
We eat roast veggies and quinoa a lot, there are so many different variations of this dish that you can do often simply by mixing it up. If you aren’t too sure about goats curd (lovely soft texture and creamy delicate flavour) then swap it out for a cheese that you know and prefer.
Leftovers
This one is fantastic for leftovers. It’s also another dish that is great for using things up, so throw in anything that you have loose in the veggie drawer to give them a new a home.
What you'll need
1 cup of quinoa
1/2 Jap pumpkin
1/2 cauliflower
1 large eggplant
1 bunch of kale
1/2 bunch mint
1/2 bunch of parsley
1 tub of goats curd
optional, chickpeas
From the Pantry
olive oil
salt and pepper
chilli flakes or paprika
Prep and Cook
Pre heat Oven to 180c
Cook Quinoa
Rinse your quinoa under cold water then place in a medium sized pot along with two cups of water and bring up to the boil.
Turn down a fraction and continue to gently boil until almost all the water has gone ( I often think the pot looks like craters of bubbling hot lava at this point). You want it to still look like a slightly sloppy consistency but with hardly any water left.
Remove from heat and cover with a lid and allow to steam.
Roast Veg
When I’m cooking at home I often ‘cheat’ so tonight I’m doing the all in one.
Peel and cut pumpkin into large chunks and put in a large mixing bowl.
Cut cauliflower into large florets and add to the bowl.
Cut eggplant into a similar sized chunks and add to the bowl. (If using chickpeas add now).
Toss all together with enough oil to coat the veg generously and season well.
Spread out on an oven tray lined with baking paper and roast in the oven for 30 minutes or until soft.
Strip your kale away from the stalks and rip into pieces, then use the same bowl from your veg to toss it in a little oil (if there was a bit of oil left in the bowl, this will likely be all you need). Work the kale around in the bowl and if the majority of the leaves turn a glossy green then you won’t need to add any more oil.
Spread out on a separate tray lined with baking paper and roast in the oven for 10 minutes (I like mine really crispy).
Fluff the Quinoa
Once all your roasties are cooked, take the lid off your quinoa and fluff it up with a fork then season with salt and pepper.
Plate it Pretty
Wash and rip up mint.
Combine all your salad ingredients in a large bowl and toss together, then transfer onto a large serving platter or into individual bowls.
Got citrus?
If I have lemons or limes hanging around, a little squeeze can give a nice zest of flavour.
Rip parsley leaves leaves and scatter over the top.
Use a small spoon to whip up your goats curd so that it spoons out nicely and create a mound of goats cheese in the center of your salad. Drizzle over the top with olive oil and sprinkle with some chilli flakes
Enjoy!
Lunch tomorrow
Same same but I wouldn’t imagine you will have much curd left as it is the star.