Moroccan Warm Quinoa Roast Vegetable Salad

Moroccan Warm Quinoa Roast Vegetable Salad



  • ½ cup of Kiwi Quinoa
  • Juice and zest of one lemon
  • 3 tbs of extra virgin olive oil
  • 1 clove of garlic (crushed)
  • 2 red capsicums
  • 1 large red onion
  • ¼ pumpkin
  • 2 orange sweet potatoes
  • 2-3 tbs olive oil
  • ⅓ cup of feta
  • ¼ cup of toasted pumpkin seeds
  • ¼ cup of toasted sunflower seeds
  • 3 tbs of dukkah
  • 1 cup microgreens or baby spinach

Moroccan spice mix

  • 1 tsp of ground cumin
  • 1 tsp of ground coriander
  • 1 tsp paprika
  • ½ tsp ground
  • ½ teaspoon turmeric
  • ½ tsp ground ginger
  • Pinch of salt and pepper


Preheat the oven to 180 degrees Celsius. Cook the quinoa as per packet instructions.

Chop the pumpkin and sweet potato into small pieces (around 2cm x 2cm). Chop the red onion and capsicums into similar sized pieces. Pop the sweet potato and pumpkin onto one baking tray and the capsicums and red onions on another baking tray.

Sprinkle the spice mix over the veggies and drizzle over a generous amount of olive oil. Pop in the oven and cook for 30-40 minutes until everything has cooked.

In the meantime, in a large bowl combine the quinoa, lemon juice and zest, olive oil, garlic, feta, pumpkin seeds and sunflower seeds. Once the veggies have cooked toss them through the quinoa mixture.

Once you’re ready to serve, add the microgreens and dukkah and toss to combine.

Moroccan Warm Quinoa Roast Vegetable Salad

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