This salad is not really a salad in the traditional sense, but it has a good mix of cooked and raw ingredients. It’s packed full of fibre and protein. The texture is lovely and it’s full of flavours everyone is sure to love. It can be eaten warm or cold so its a perfect dish to take to a pot luck dinner.
I have served this as a main meal for 2 adults, a tween and a toddler but it’ll work as a side as well. You can use whatever veg you have to hand.
For some healthy fats for the kids or you; you can add chopped walnuts, avocado, raw cashews, almonds, pumpkin seeds or similar.
3 small kumera chopped into bite sized pieces
Half a butternut squash or pumpkin chopped into bite sized pieces
10 mushrooms cut into quarters
2 cups quinoa cooked in veg stock
Half a red onion finely chopped
1 red capsicum finely chopped
1 courgette finely chopped
1 tin drained black beans
1/4 cup of white wine vinegar
3 tablespoons raw sugar or pure maple syrup
2 tablespoons mustard
1 tablespoon of mixed herbs (fresh or dried)
Salt and pepper to taste
Cook quinoa with 1 veg stock cube as per packet instructions
Preheat oven to 200°
Place kumera and pumpkin on a roasting tray with a silicone mat or parchment paper. No need for oil.
Bake for 20 minutes or until tender. Add the mushrooms to the tray and bake for a further 5 minutes.
Spoon the quinoa into your serving bowl and allow to cool a little.
Make your dressing using a blender, nutri bullet or just shake all the ingredients together in a jar!
Adjust the seasoning to your taste. We like ours with a bit of zing!
Then simply toss the beans, cooked and raw veg together with the quinoa and add the dressing….simple!
Photo is courtesy of Ali who made this yesterday 😀