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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