If you’re looking for a light, comforting, and flavour-packed meal, this warm roasted vegetable salad with quinoa and toasted almonds is exactly what you need. It’s perfect for a healthy weeknight dinner or as a wholesome vegetarian main dish to share with friends. This recipe brings together the best of many worlds: sweet roasted sweet potato, slightly crispy broccoli, fluffy tricolour quinoa, fresh herbs, and crunchy toasted almonds.
You don’t need to be vegetarian to love this salad — it’s one of those dishes that wins over even the biggest sceptics. Naturally dairy-free and full of nutrients, plant-based protein, and fibre, it’s a great option for anyone who wants to eat well without overthinking it.
Another big plus? It’s a fantastic way to use up leftover veggies in the fridge. Just add a little creativity, and you’ll have a delicious meal on the table in under an hour.
Serves 4
Ingredients:
• 2 medium sweet potatoes (about 500 g), peeled and cut into cubes
• 1 head of broccoli (about 300 g), cut into small florets
• 200 g tricolour quinoa (or regular quinoa if preferred)
• 4 spring onions, finely sliced
• 1 small bunch of fresh parsley, chopped
• 60 g whole almonds, roughly chopped
• Olive oil
• 1 tablespoon lemon juice
• Salt and black pepper, to taste
Preparation:
1. Preheat the oven to 200 °C (fan-assisted if possible).
2. Roast the vegetables: Place the sweet potato cubes and broccoli florets on a baking tray lined with parchment paper. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss well. Roast for 25–30 minutes, stirring halfway through, until golden and tender.
3. Cook the quinoa: Rinse the quinoa under cold water in a fine sieve. Place it in a saucepan with double the amount of water (400 ml) and a pinch of salt. Bring to a boil, reduce the heat, and simmer for around 15 minutes or until the water is absorbed. Fluff with a fork.
4. Toast the almonds: In a dry frying pan over medium heat, toast the chopped almonds for 2–3 minutes, stirring constantly, until golden and fragrant. Set aside.
5. Assemble the salad: In a large bowl or directly on serving plates, layer the quinoa, roasted vegetables, and spring onions. Add the chopped parsley and drizzle with the remaining olive oil and lemon juice. Toss gently.
6. Finish with crunch: Sprinkle with the toasted almonds just before serving.
Tips:
• For a creamy twist, crumble in some feta cheese (if you’re not avoiding dairy).
• Add a little spice with thin slices of fresh chili or a spoonful of harissa.
• This salad is also delicious served cold the next day — perfect for packed lunches!
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