Roast vegetable quinoa salad with garlic & parsley oil
Roast
Knowing what to eat when it is insanely hot one day and pouring rain and much cooler the next, is proving somewhat difficult with this erratic and very unpredictable summer. I have gone from earthy, comforting soups to light heritage tomato salads in the space of a week. I am in a culinary conundrum. I want to embrace the glut of beautiful summer produce by using it in fresh salads, but it is proving difficult when I am already cold and want something to warm me up. So for the best of both worlds I have opted for this warm quinoa salad, which combines a more filling grain with delicious roast red peppers and eggplant and packs in the flavour with garlic & parsley oil. This dish tastes equally good served cold or at room temperature, so it is handy for those days when the weather decides to do a u-turn and land you in the Sahara desert once again!
Share:
0
20
0
Comments