summer quinoa salad
It is the week before Christmas, and I know I’m not the only one scrambling to get things organised. Despite the chaos, and the to do list that seems to only continue to grow, it is super important that we make time to eat. This salad comes together really fast and is super easy to change up using whatever you have left in the fridge or pantry. If you only have pasta, use pasta. If you only have frozen veg, use that. If you want to add in some walnuts, go for it!
The most important thing is taking the time to prioritise you so you have the energy to work, go shopping, be with your family, and wrap all your presents.
If you don’t want to roast your butterbeans, you can also rinse and drain a couple of cans of chickpeas and add them in like I have in this picture.
recipe (serves 4-6)
ingredients
1 cup quinoa
½ red onion
1 cup butternut pumpkin, skin & seeds removed
2 bunches asparagus
2 zucchini
2 tbsp Italian seasoning
2 x 400g can butterbeans
½ cup slithered almonds
1/3 cup currants
Juice of ½ lemon
Olive oil
Salt
method
1. Preheat your oven to 180C.
2. Cut the veggies into bite sized pieces, drizzle with olive oil and season with salt and Italian seasoning. Roast for 45 minutes or until cooked through.
3. Rinse and drain your butterbeans and pour them out onto a lined baking tray. Season with salt and the remainder of the Italian seasoning. Roast for 40 minutes or until golden, then set aside.
4. While the veggies and butterbeans are roasting, cook the quinoa according to packet instructions, season with salt and set aside.
5. In a large bowl, mix together the roasted veggies, butterbeans, quinoa, slithered almonds and currants. Drizzle in your lemon juice and additional olive oil. Mix until combined and adjust for seasoning.
tip
I love putting mine in a container with some baby spinach and some avo!
hungry for more?
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