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Quinoa Salad with Honey & Mustard Roasted Vegetables

This Quinoa Salad with Honey & Mustard Roasted Vegetables is a perfect meatless main or side dish. It is loaded with veggies that have been roasted in Honey & Mustard Sauce and is served over a bed of warm quinoa.

Serves 2


  • ​1⁄3 cup uncooked Quinoa

  • 1 ½ cups water

  • 1 x Organic Vegetable Stock

  • 250 g Butternut

  • 5 baby Courgettes or baby Marrows

  • 200 g Tomatoes

  • olive oil

  • ½ tsp salt

  • ½ tsp pepper

  • ½ tsp oregano

  • 2 tablespoons of honey & 1 tablespoon of English Mustard to make Sauce; 1,5 tablespoons of corn flour


To make the Honey & mustard sauce, add all ingredients together with a little cold corn flour. Add to 1/2 pint of water & bring slowly to the boil. Set aside.

Heat a small saucepan & boil Quinoa in 1 cup of water and stock until cooked; add more of the water if necessary.

Preheat oven to 220°C and lightly grease a large baking tray.

Chop up vegetables, place on baking pan add salt, pepper and oregano.

Bake for 20 – 30 minutes.

Remove par vegetables from oven & coat with the Honey & Mustard Sauce.

Set the oven to grill and let the vegetables caramelise for about five minutes.

You could add some grated parmesan before grilling the vegetables.

Remove the pan from the oven, add the quinoa to the vegetables, and stir until combined.

Serve warm or wait until the salad has cooled to room temperature.

Top with slices of avocado and sprigs of rocket if desired.

(Ina Paarman's recipes on line)


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