One of our Accredited Practising Dietitians Hannah Dobbie is also an amazing cook herself. And here is one of the recipes that she has shared with us.

Roast Veg Quinoa salad

Salad Ingredients:

  • 1/2 pumpkin (chopped)
  • 1 beetroot (chopped)
  • 1 red capsicum (chopped)
  • 1 eggplant (chopped)
  • 1 head of broccoli (chopped)
  • 2 carrots (sliced)
  • herbs and spices to flavor (I recommend Masterfoods garlic and herb seasoning)
  • 5 mushrooms (sliced)
  • 120g rocket and spinach mix Quinoa
  • 1 Cup quinoa (rinsed well)
  • 2 Cups of water or stock Dressing
  • 4 tbs tahini – 1/4 cup lemon juice
  • 1 garlic clove (crushed) or 1/2 tsp garlic powder
  • 1/2 tsp salt
  • add water to thin down as needed

Method – Quinoa

  1. In a sieve rinse quinoa well until water from it runs clear.
  2. Bring 2 cups water/stock to boil – add quinoa and reduce to simmer for 15-20 mins with lid on, stirring occasionally – when water absorbed and quinoa has tiny spirals (the germ) showing then it’s cooked.
  3. Stand covered for 5 mins with lid on – fluff quinoa with a fork.

Method – Vegetables

  1. Preheat oven to 180 (fan-forced).
  2. Chop all veggies (except spinach and mushrooms) into the same size and add to over a tray (or 2!) Lined with baking paper.
  3. Cover with seasonings and spices (Get creative!) and cook for 30-40mins.

Method – Dressing

  1. Add all ingredients to a bowl and whisk together until smooth.
  2. Add water to thin to the consistency that you want.
  3. Bring all components together in a big bowl and add in fresh vegetables – spinach and mushrooms.

Tips

  • This recipe can be easily adapted to suit your preferences such as – try or swap in roasted sweet potato, cauliflower, zucchini.
  • Add in some healthy fats (think seeds, nuts or cheese).
  • Add in lean protein (chicken, tofu, Tempeh, red meat, chickpeas).

Hope you like my recipe. Feel free to send us a picture if you get a chance to cook it 🙂

Hannah Dobbie at Your Health Hub

Hannah Dobbie.

Accredited Practising Dietitian.