Roasted Vegetable Quinoa Salad

Instructions

1. Prepare and Roast Vegetables

   8 min hands-on30 min waiting

   • Preheat the oven to 200°C (fan).
   • Cut carrots and sweet potatoes into uniform chunks.
   • Toss vegetables with olive oil, salt, and black pepper.
   • Spread on a baking tray and roast for 25–30 minutes, stirring halfway, until tender and caramelized.

2. Cook the Quinoa

   5 min hands-on15 min waiting

   • Rinse quinoa under cold water.
   • Combine quinoa with water and a pinch of salt in a pot.
   • Bring to a boil, then simmer covered for 15 minutes until water is absorbed and grains are tender.
   • Fluff with a fork and set aside to cool.

3. Prepare Tamarind Glaze

   2 min hands-on

   • Mix cumin seeds, tamarind pulp, and maple syrup in a small bowl.
   • Adjust flavor with additional tamarind or maple syrup as desired.

4. Make Creamy Herb Dressing

   3 min hands-on

   • Blend coriander stems, Greek yogurt, sun-dried chile peppers, olive oil, lemon juice, salt, and black pepper until smooth.
   • Adjust seasoning to taste.

5. Assemble Glazed Vegetables

   2 min hands-on7 min waiting

   • Pour tamarind glaze over roasted vegetables and toss to coat.
   • Roast for an additional 5–7 minutes until glaze is thick and sticky.
   • Let cool slightly.

6. Prepare Onion and Herb Garnish

   4 min hands-on10 min waiting

   • Thinly slice onion and rinse under cold water.
   • Soak in ice water for 10 minutes, then drain.
   • Toss with fresh coriander leaves and additional sun-dried chile peppers if desired.

7. Assemble the Dish

   4 min hands-on

   • Layer cooked quinoa in serving bowls.
   • Top with roasted and glazed vegetables.
   • Sprinkle onion and herb garnish over the top.
   • Drizzle creamy herb dressing over the dish or serve on the side.
   • Cooking tips:
   • To achieve perfect roasted vegetables, don't overcrowd the tray; use two trays if necessary.
   • Toast cumin seeds in a dry pan for a more robust flavor.
   • If tamarind pulp is too thick, dilute with warm water.
   • Dry-toast quinoa grains for a nuttier flavor before boiling.
   • Store leftovers in the fridge for up to 3 days and mix before serving to redistribute dressing and flavors.