Quinoa & Roasted Vegetables Salad with Yogurt Sauce Recipe

Quinoa & Roasted Vegetables Salad with Yogurt Sauce

Recipe from my Masterclass in YouTube click here!

Ingredients for 2 people

For the Salad

1 cup quinoa

1 cup vegetable broth / stock

2 red beetroots, cut into square bite pieces

2 medium carrots, thickly sliced diagonally

½ bunch asparagus (when in season) or 2 handfuls of green beans, cut into bite pieces

Olive oil

Salt & pepper

Fresh mint leaves

For the sauce

1/2 cup natural yogurt

1 Tablespoon lemon juice

1 Tablespoon olive oil

¼ teaspoon ground cumin

¼ teaspoon smoked Spanish paprika

1 pinch of cayenne pepper (optional)

Salt and pepper to taste

  • Preheat the oven at 400F / 200C
  • Prepare a baking tray / sheet pan with baking / parchment paper (use a big one where you can fit all vegetables)
  • To cook the quinoa:
    • soak it in cold water for 15 minutes.
    • Strain it and rinse it under running water to remove the bitter after taste.
    • Place quinoa in a cooking pot and add 1 cup of broth (to add some flavour), bring to the boil, cover and simmer for 15 minutes.
    • When cooked, DO NOT OPEN THE LID and let rest for further 15 minutes
    • Uncover and separate with a fork, and reserve
  • Place carrots in a bowl and drizzle with 2 teaspoons of olive oil, ¼ teaspoon of salt and some pepper. Give it a toss and place in the baking tray.
  • Do the same with the beetroots, using the same bowl (less washing up)
  • Bake carrots and beetroots for 15 minutes
  • Toss asparagus with olive oil, salt and pepper and bake for 10 minutes in the same baking tray / sheet pan.
  • You will cook the beetroots and carrots for a total of 25 minutes (if you prefer crunchier carrots, cook them for 15 – 20 minutes in total)
  • To make the sauce: whisk together yogurt with lemon juice, olive oil, cumin, paprika, cayenne (if adding), salt and pepper until well combined and it’s easy to pour


Plate 1 cup cooked quinoa per person and place vegetables on top, but don’t mix them so the plate will look full of color. Drizzle the yogurt sauce and top with a handful of fresh mint leaves and some olive oil.

For a vegan version, make a lemon & mustard dressing

This salad can be a complete meal if you add any protein of your choice.

It is also great to take to work in a jar.

Write your comments and / or question and I will be very happy to answer you.

Please share your photos in social media and tag me.

Eat well and be happy!


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