Curried Quinoa Salad with Roasted Vegetables

Servings: 4 | 45 minutes | 350 kcal

Quinoa, a staple in the ancient Incan diet, was coined 'the gold of the Incas' due to its valuable nutritional profile. The addition of curry spices and roasted vegetables mixes flavors from India and the Western world, making this dish a fusion of cultures.

This recipe was born out of my love for both curries and salads. The idea came to me one day when I was cooking a curry and thought, why not turn this into a salad? The result was a delightful surprise, and it quickly became a favorite among my vegan friends.

Ingredients

1 cups Quinoa
2 cups Assorted Vegetables (Carrot, Bell Pepper, Zucchini, etc.)
2 teaspoons Olive Oil
1.5 teaspoons Curry Powder
0.5 teaspoons Turmeric Powder
To Taste grams Salt
To Taste grams Black Pepper
As Garnish pieces Fresh Coriander

Instructions

Preheat your oven to 200°C (390°F).
Cut the vegetables into chunks and place them in a roasting tin. Drizzle with 1 teaspoon of olive oil, sprinkle with a pinch of salt and pepper, and mix well. Roast in the oven for about 25 minutes, or until tender and slightly charred.
While the vegetables are roasting, rinse the quinoa under cold water until the water runs clear. This helps remove any bitterness.
In a saucepan, combine the quinoa, curry powder, turmeric, 1 teaspoon of olive oil, and a pinch of salt. Cook according to the package instructions.
Once the quinoa is cooked, fluff it with a fork and set aside to cool slightly.
Combine the roasted vegetables and quinoa in a large bowl. Adjust the seasoning if necessary.
Garnish with fresh coriander before serving. Enjoy your Curried Quinoa Salad with Roasted Vegetables!