If you’ve been put off by bland tasting quinoa salads (as I have), this recipe for roasted vegetable and quinoa salad may just change your mind. For the longest time, I put the blame on quinoa itself. Despite that fact that quinoa is a complete protein high in fibre, iron and magnesium—an all-round superfood—I’d avoided it like the plague for many years because the first time I’d eaten quinoa, I felt like I was being punished. It tasted like damp cardboard someone had forgotten to season. Then my pre-natal personal trainer, C insisted that I try making my own quinoa salad based on her instructions. She said it would be keep me from getting hungry too quickly (the benefits of a low GI diet) and give me all the nutrients much needed for baby building, too. Thanks to C, I’ve come to realize that a highly nutritional dish doesn’t have to be low on flavour. I ate this roasted vegetable and quinoa salad regularly when I was expecting T. It’s so easy to prepare and keeps well. In fact, it’s an ideal lunch to take to the office. I quite like eating it cold. I even took it on board the plane with me when I was pregnant and slightly obsessive about the nutritional content of the food I was eating!

Naturally, I was thrilled to discover that my son T enjoys this quinoa salad, too. I must admit that the version pictured here is a little gloopier (and somewhat less appetizing in the looks department) than I would have liked because T likes his quinoa on the moist side. But this texture also makes it easier for him to spoon it into his mouth. The great thing is that this recipe is highly adaptable. I sometimes toss in flecked, grilled fish or diced chicken into it for T. For the rest of the family, this roasted vegetable and quinoa salad is also a great side dish. When I’m not planning on serving it to T, I often toss leftovers and roasted nuts into it, and add a dash or four of Maggie seasoning to it to up its umami factor.

About Su-Lyn Tan

Su-Lyn is Aun's better half and for many years, the secret Editor behind this blog known to readers simply as S. Su-Lyn is an obsessive cook and critical eater whose two favourite pastimes are spending time with her three kids and spending time in the kitchen. She looks forward to combining the two in the years to come.


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19 October 2012


Love the post.

Another lovely addition to the grilled vegetable combi is tiny eggplant (the long not globular type) if you see them at the wet market, and baby porcini. I use yoghurt with lemon juice and dill instead of cream cheese! Unfortunately, have not had any luck persuading Marianne to take a bite of this!

Hi Maril, thanks for tips! I love the small Japanese eggplants, too. Yoghurt with lemon juice and dill would totally work for grown-ups. I’d eat heaps of that! Just that T prefers cream cheese and he can afford the fat in it.

I adore how much of a fashionista Marianne is already turning out to be!

I use quinoa in salads quite often but not much else because I find it more like eating hay than food. I’d love this with roasted vegetables. I had to laugh at the portion division. You me and baby or you me and lunch.

I just wanted to drop a note on the success of my quinoa salad for dinner tonight. My portion came out rather large which will last me for a few days but the cream cheese made it absolutely more-ish so no complaints there! Will definately be making this again and again whenever I can find the time. Well worth all the effort for all the different components. Thank you for sharing this recipe!

HI JM, thanks for the feedback! I’m glad you enjoyed the dish. I’ll test the recipe out again and adjust the portion size when I can 🙂

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