Quinoa and Roasted Veggie Salad

• porties: 4

Ingrediënten

Quinoa Base

1 cup dry quinoa, rinsed

2 cups water or vegetable broth

Roasted Veggies

1 zucchini, sliced

1 red capsicum, chopped

1 red onion, sliced

1 cup broccoli florets

1 cup cherry tomatoes

1 tbsp olive oil

Salt & pepper

Protein Boosters (choose 1–2)

1 cup chickpeas (roasted or plain)

½–1 cup edamame

150g halloumi, grilled & sliced

½ cup lentils

2 tbsp hemp seeds

Greens & Extras

1–2 cups baby spinach or rocket

¼ cup fresh parsley or basil, chopped

Optional: olives, sun-dried tomatoes, pumpkin seeds

Lemon-Tahini Dressing

2 tbsp tahini

2 tbsp lemon juice

1 tbsp olive oil

1 small garlic clove, grated

Water to thin

Salt & pepper

Instructies

Cook the quinoa.

Roast the veggies: Preheat oven to 200°C (400°F). Toss veggies with olive oil, salt & pepper. Roast 20–25 minutes, turning once, until golden.

Prepare protein: Roast chickpeas (optional) or grill halloumi. Warm edamame if using.

Make dressing: Whisk tahini, lemon juice, olive oil, garlic, salt & pepper. Add water until pourable.

Assemble: In a large bowl, combine quinoa, roasted veggies, greens, herbs, and protein. Drizzle dressing and toss gently.