Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
A vibrant salad packed with roasted vegetables, quinoa, toasted cashews, and a sprinkle of hemp seeds for protein.
Serves: 4
Prep Time: 15 minutes
Cooking Time: 30 minutes
Ingredients:
- 120g quinoa, rinsed
- 1 red pepper, diced
- 1 courgette, diced
- 1 red onion, cut into wedges
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 100g toasted cashews
- 2 tbsp shelled hemp seeds
Dressing;
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 2 tbsp olive oil
- 1 tsp wholegrain mustard
- Pinch sea salt
Method:
- Preheat the oven to 200°C (180°C fan, Gas Mark 6).
- Toss the diced pepper, courgette, and onion wedges with olive oil, salt, and pepper.
- Spread evenly on a baking tray and roast for 25-30 minutes, turning halfway.
- Meanwhile, cook the quinoa according to package instructions. Drain and let cool.
- In a dry frying pan, toast the cashews over medium heat until golden and fragrant. Set aside.
- In a large bowl, combine the cooked quinoa, roasted vegetables, and toasted cashews.
- Drizzle with balsamic vinegar and toss to combine.
