Roast Vegetables with Creamy Lemon Quinoa

Over the past while I have found myself introducing more and more meatless dishes to the diet of my little family. Anytime a vegetarian recipe catches my eye, I pounce on it and give it a try. This salad is a new one I started making this summer and it has become a firm favourite with all of us. It’s inspired by this recipe from the Green Kitchen Stories blog which I’ve been following for several years now. I’ve been adapting the recipe to whichever vegetables are in season. So, in early summer I made it with asparagus, but this weekend I made it with squash and broccoli shoots (and a few other things I had lying around in the fridge). I think it tastes good with any roast summer vegetables. What gives it the kick, is the lovely tangy dressing and the creamy feta cheese.

salad

The dish in the photo is one of my favourite things from my friend Lene’s shop, Culture Living. Lene has been selling all sorts of wonderful things at her infamous Christmas markets in her home for years. She has recently taken the plunge and opened her own shop at Nordre Frihavnsgade 27 in Copenhagen.

Recipe

Serves 4

190g/1 cup white quinoa
1kg vegetables for roasting e.g. squash, asparagus, peppers, spring onion, carrots etc.
2 tablespoons olive oil
200g feta cheese, crumbled
1 handful coriander or flat-leaf parsley, chopped
salt

For the dressing
4 tablespoons olive oil
2 teaspoons soy sauce
juice of ½ lemon
1 teaspoon cumin seeds

Preheat the oven to 170° C (340° F)

Prepare the vegetables by washing them and cutting them into bite-sized pieces (or leaving the likes of asparagus and spring onions, whole). Place them on a baking tray lined with parchment paper. Drizzle with the oil and sprinkle with salt. Toss to ensure all the vegetables are coated, and spread out on the tray. Place in the oven for approximately 25-30 minutes or until the vegetables are cooked and slightly charred.

Rinse the quinoa, place in a small saucepan and add 475ml/2 cups of water. Bring to the boil, lower the heat and simmer for 15 minutes. Drain any excess water and set aside to cool.

Gently crush the cumin seeds with a pestle & mortar. Whisk together with the remaining dressing ingredients.

Combine the quinoa, dressing and vegetables in a serving dish. Sprinkle the crumbled feta and the chopped herbs over the top.

This dish can either be served warm or chilled (and it keeps well :)

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