She Strengthens

Revitalize Your Palate with a Nutrient-Packed Quinoa Salad

After a stint of unhealthy eating, I craved something truly nourishing and refreshing. That’s when I created this vibrant quinoa salad, bursting with flavor and color. Quinoa, an incredibly versatile ingredient, shines in this recipe, perfectly complemented by the sweetness of caramelized roasted vegetables and the tanginess of fresh tomatoes.

A Salad Fit for Any Occasion

This delightful salad can be savored on its own as a satisfying lunch or served alongside your favorite dishes, making it an ideal companion for summer barbecues. With its easy preparation and impressive presentation, it’s sure to become a staple in your culinary repertoire.

Ingredients

• 2 cups cooked quinoa, cooled
• Handful of French beans, briefly boiled and cooled
• 4 medium tomatoes, chopped (2 roughly, 2 quartered)
• 1 courgette, chopped into small pieces
• 1 aubergine, chopped into small pieces
• 1 clove garlic, whole with skin on (optional)
• 1 red pepper, chopped into small pieces
• 1 green pepper, chopped into small pieces
• Pinch of dried herbs (oregano or herbs de Provence)
• Regular olive oil
• Small bunch of spring onions
• 1 handful of flatleaf parsley
• 5 tablespoons good olive oil for dressing
• 1 teaspoon mustard powder (or dijon mustard)
• 1/2 tablespoon balsamic vinegar (or to taste)
• 1 tablespoon cider vinegar (or to taste)
• Salt and pepper to taste

Roasting the Vegetables to Perfection

Preheat your oven to 180°C (350°F). On a large oven tray, combine the chopped courgette, aubergine, red and green peppers, 2 tomatoes, and the garlic clove (if using). Drizzle with olive oil, sprinkle with salt and dried herbs, and mix well to coat the vegetables evenly. Spread them out to ensure they roast uniformly. Bake for about 40 minutes, or until the vegetables are golden and the red peppers are sweet, checking periodically to prevent burning. Once done, discard the garlic clove (if used) and let the vegetables cool completely.

Assembling the Salad

In a large bowl, whisk together the olive oil, vinegars, salt, pepper, and mustard to create a vinaigrette. Add the cooled French beans, remaining chopped fresh tomatoes, cooled quinoa, and roasted vegetables to the bowl. Mix well to combine. Finally, stir in the chopped flatleaf parsley and spring onions. Serve and relish the flavors!