Roast Vegetable and Quinoa Salad

Serves 4


  • 2 baby fennels, quartered
  • 1 large zucchini, halved and thinly sliced
  • 1 medium red onion, cut into thin wedges
  • 1 yellow capsicum, cut into small pieces
  • 250g cherry tomatoes
  • 2 garlic cloves, minced or thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 cup quinoa, rinsed
  • 1 tsp ground cumin
  • 150g baby spinach leaves
  • ¼ cup red wine vinegar


  1. Preheat oven to 200ºC or 180ºC fan-forced. Lightly grease a large baking tray or cover with baking paper. Place fennel, zucchini, onion, capsicum, tomatoes and garlic on tray, drizzling with oil. Toss to combine.
  2. Roast for 20-25 minutes or until vegetables become tender. Remove from oven.
  3. While vegetables are cooking, bring 2 cups of water to the boil in a saucepan over high heat. Add quinoa and cumin and reduce to low heat. Simmer and cover for 10-12 minutes or until water has been absorbed and quinoa is tender.
  4. Place quinoa in a large bowl. Add roasted vegetable mixture and spinach, tossing to combine. Drizzle salad with vinegar and season with salt and pepper. Gently toss to combine and serve.
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