Roast Vegetable Salad

with Quinoa and Pesto (Serves 6 as a Main)

1 Large onion
1 Large carrot
3 Baby marrow
¼ medium butternut
1 handfull sundried tomatoes in oil – chopped
1 green pepper
1 red pepper
¼ tsp Ina Paarman’s Braai and Grill Salt
2 tbsp olive oil
Vegetable salt to taste
Cherry Tomatoes for Garnish
1 Cup basil pesto
250g Quinoa
2 Cups water

Cut the onion into 8 and flake the layers
Cut the peppers into 3 cm squares
Cut the rest of the vegetables into thin slices using a mandolin slicer so that they are more or less the same size as the onion flakes and peppers
Combine the olive oil, Balsamic Vinegar, Ina Paarman’s Spice and Salt in a bowl, add all the vegetables and toss so that the mixture covers everything evenly. Set aside to marinate for 20 minutes
In a pot bring the Quinoa and Water to a boil, reduce the heat, cover and simmer until the Quinoa is tender and fluffy
Grill the Vegetables for about 25 minutes turning them halfway to make sure they cook evenly on both sides
Add ¾ of the basil pesto to the quinoa, mix thoroughly
Add the sundried tomatoes to the quinoa and basil pesto mixture
Mix the rest of the pesto with the vegetables, making sure they are coated evenly
Add the Vegetables to the Quinoa
Garnish with Cherry tomatoes
This dish can be served as a hot or cold salad

Basil Pesto

2 cups (tightly pressed) basil
2 garlic cloves
1 cup grated parmesan cheese
Extra Virgin Olive oil
1 handfull of cashew nuts

Blend the basil, garlic, nuts and parmesan with ¼ cup olive oil unitll everything is evenly blended, more oil can be added unitll the desired consistency is reached
Add salt and black pepper to taste

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