VEGAN + HIGH IN PROTEIN + GOOD CARBS
GREAT FOR PICNICS, LUNCHBOXES, ENTERTAINING OR AS A MEAL ON ITS OWN!
One of the reasons why this is one of my favourite go-to salads is because it's a no fuss, one roasting dish, self saucing salad...I mean, it doesn't get any better than that!
Here's a little tip...Make sure to pick an ovenproof dish that you're happy to serve the salad in once it's done (less washing up ;)
The roast veggies will create a deliciously tangy sauce which is going to dress the quinoa once you add it afterwards. It's a great salad to make beforehand, serve it as a side with barbecues or even as a taco filling. You can store it in the fridge for 2-3 days, so it's perfect for leftovers, lunchboxes or picnics!
250g Cherry Tomatoes / halved
250g Mushrooms / quartered
200g Corn / canned, frozen or fresh
1 Red Onion / sliced lengthways into 1/8s
2 tsp Chipotle Chili Seasoning
1/4 cup Balsamic Vinegar
1/4 cup Olive Oil / add more if needed
Salt + Pepper
chopped Kale / roughly 2 big handfuls
1 can Black Beans / drained / or use Kidney Beans
1 cup uncooked Mixed Quinoa / cooked
YOU CAN ALSO ADD:
- Feta / Coriander / Jalapeno / Baby Spinach
Preheat the oven to 200°C
Prepare the Onions, Mushrooms, Tomatoes and Corn and add them to an ovenproof dish.
Add the Chipotle Seasoning, Balsamic Vinegar, Olive Oil, Salt & Pepper and mix well. Add more olive oil if needed.
Roast in the oven for 20 - 30 minutes, stirring halfway through if needed.
Cook the quinoa according to the packet's instructions.
Rinse and chop the Kale and drain the canned Black Beans
Once the veggies are roasted to your liking, remove from the oven and add the chopped Kale and Black Beans and stir it in with the hot veg.
Add the cooked Quinoa and give the salad a good mix. Give it a taste test in case it needs some Salt.
You can add additional toppings like Feta, Jalapeño, Coriander, etc.
ENJOY + HAPPY EATING! x
Feel free to leave a comment below. I would love to hear what you think of the recipe, if you've made it and what was your spin on it!