This is my absolute favorite quinoa salad of all time. They usually make this salad with pasta but I think quinoa is a healthier option. It is very simple to make and it is healthy too, compared to some of its mayonnaise-based counterparts.
It is also an ideal salad to have ready in advance for special occasion.
Let’s see the ingredients:
- 1 cup cooked quinoa – information about how to cook quinoa
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 2 courgettes
- 1 box cherry tomatoes
- 1 red onion or you can use spring onions too
- 3 tbsps basil pesto
- 25g Parmesan cheese, grated
- 25g black olives
- sea salt, pepper
- olive oil
- sprig of basil (optional)
Cut the vegetables into bite-size portions and spread out on a baking tray. Season it with salt and pepper, drizzle it with olive oil over the top.
Roast it in the oven for about 20-25minutes – until all of the vegetables have softened completely.
When it is ready, allow the vegetables to cool.
Cook the quinoa and allow to cool it too. I actually spread the cooked, warm quinoa on a baking tray and allowed it to cool. It is drier in this way but it makes a perfect salad base.
Mix the roasted vegetables and the chilled quinoa together.
Add some seasoning and basil pesto and stir it until the pesto has completely coated all the vegetables.
Arrange in a large serving bowl ans scatter with the grated Parmesan cheese and the black olives. You can garnish it with a sprig of basil.