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Quinoa salad with roast vegetables

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Quinoa salad with roast vegetables

Quinoa salad

Quinoa salad with roast vegetables

This is a great summer recipe using plenty of colourful vegetables and alternative grains. It can be eaten warm or cold and it keeps well. This recipe focuses on using a variety of fresh vegetables and flavours.


1 butternut squash peeled and cut into cubes
1 pack of kale roughly chopped
1 pack of tender stem broccoli roughly chopped
1 tin of pulses (kidney beans/chickpeas/pinto beans)
1 lemon juiced
Handful of pine nuts
2 tbsp olive oil
1 tsp paprika
2 cups of quinoa


  1. Pre heat oven to 180 degrees Celsius gas mark 4.
  2. On a baking tray add 1 tbsp olive oil onto the butternut squash and gently toss.
  3. Bake in the oven for 30 minutes until soft and cooked through.
  4. In a pan add 1 tsp olive oil and saute kale and broccoli until tender. Alternatively steam
  5. Rinse quinoa in cold water and drain well.  Add the quinoa into a pan with double the amount of water – 4 cups, boil and simmer for about 15-20 minutes until water is absorbed and grains formed.
  6. In a large dish, add the quinoa, kale, broccoli and pulses, season with remaining olive oil, lemon juice, paprika, salt and pepper and give a good mix. Finally, top with pine nuts and serve with some natural yoghurt.

Recipe by

Gopika Papiah

You can find lots of other quick and nutritious recipes on our Recipes page

There are also lots of great family recipes for all the family on the  NHS Healthier Families page

Find more information about good nutrition by visiting our Eat Better page

If you feel like you need support to lose weight visit our Healthier Me page to see if you are eligible to join one of our programmes.

We also have regular Cook and Eat programmes where you can meet other local residents and learn about small changes you can make to eat ore healthily.

You can also find lots of useful information about losing weight on the NHS Better Health website