SALAD

ROASTED MEXICAN QUINOA SALAD

The secret ingredient is always love !

Use this recipe as an inspirational guideline. I invite you to get creative, experiment, try new ingredients and different combos. If you don't have/like something, swap it out with something else. Taste as you go along. Trust your tastebuds and your gut...and most importantly, have fun!

Love x Mila*

VEGAN / HIGH PROTEIN / GOOD CARBS / LOW GI / GLUTEN FREE / 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 that will 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!

ROASTED MEXICAN QUINOA SALAD

ROASTED MEXICAN QUINOA SALAD

Ingredients

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

ROASTED MEXICAN QUINOA SALAD

Instructions

  1. Preheat the oven to 200°C

  2. Prepare the Onions, Mushrooms, Tomatoes and Corn and add them to an ovenproof dish.

  3. Add the Chipotle Seasoning, Balsamic Vinegar, Olive Oil, Salt & Pepper and mix well. Add more olive oil if needed.

  4. Roast in the oven for 20 - 30 minutes, stirring halfway through if needed.

  5. Cook the quinoa according to the packet's instructions.

  6. Rinse and chop the Kale and drain the canned Black Beans

  7. 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.

  8. Add the cooked Quinoa and give the salad a good mix. Give it a taste test in case it needs some Salt.

  9. You can add additional toppings like Feta, Jalapeño, Coriander, etc.

 

ENJOY + HAPPY EATING!

Feel free to get in touch if you have any questions, comments or requests. 

I would love to hear if you've tried the recipe and what you think of it!

Love x Mila*