Warm roasted vegetable and quinoa salad using Siemens appliances
Vegan food is very popular especially in January, nicknamed as 'Veganuary', when many of us choose to cut out meat and dairy and try a vegan diet for a month.
This gluten-free, vegan recipe for a Warm Roasted Vegetable and Quinoa Salad is proof that salad does not have to be boring and tasteless. It makes for a perfect nutritious dinner or a great make-ahead lunch.
For this recipe, we used the Full-Size Siemens Combination Oven with Microwave and the Siemens Compact Full Steam Oven.
1 cup quinoa
1 cup vegetable stock (make sure your stock is gluten free)
½ cup water
1 red pepper, seeded and chopped
1 yellow or green pepper, seeded and chopped
1 small aubergine, chopped into bite size pieces
1 courgette, chopped into bite size pieces
1 red onion, finely chopped
3tbsp olive oil
2 cloves garlic, crushed
1 bunch fresh basil, chopped
Lemon zest from 1 lemon
1tbsp good quality balsamic vinegar
Place suitable serving dish in the warming drawer or in the warm plates setting in the oven.
Combine quinoa, stock and water in the small solid stainless steel tray. Place in the oven and select Steam 100 degrees C. Cook quinoa for 20 minutes.
Meanwhile, place peppers, aubergine, courgette, onion, olive oil and garlic in a bowl and toss to combine. Season with salt and pepper. Place vegetables onto tray lined with parchment paper. Place tray into oven and select the microwave combination option, 4D Hot Air at 200 degrees C and Microwave 180 watts and cook for 15 minutes.
Mix together lemon zest and balsamic vinegar.
Place the quinoa and the roasted vegetables in a warmed serving dish, mix together with the chopped basil and the lemon and balsamic dressing. Serve.
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