Roasted veggie and quinoa salad with orange dressing

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[vc_row][vc_column][trx_title color=”#000000″]Roasted veggie and quinoa salad with orange dressing [/trx_title][trx_title type=”3″]Ingredients[/trx_title][trx_list style=”iconed” color=”#000000″ icon=”icon-play”][trx_list_item title=”4 racks of baby back pork ribs”][/trx_list_item][trx_list_item title=”1/2 cup (100g) white grain quinoa”][/trx_list_item][trx_list_item title=”1/3 cup La Barre Orange infused olive oil” link=””][/trx_list_item][trx_list_item title=”2 tablespoons orange juice”][/trx_list_item][trx_list_item title=”1 tablespoons honey”][trx_list_item title=”1 teaspoon ground cumin”][/trx_list_item][trx_list_item title=” 750g sweet potato, peeled, cut into wedges”][/trx_list_item][trx_list_item title=”1 large red onion, peeled, cut into wedges”][/trx_list_item][trx_list_item title=”100g rocket”][/trx_list_item][trx_list_item title=”1/4 cup natural almonds, toasted, coarsely chopped”][/trx_list_item][trx_list_item title=”1/3 cup Australian fetta, crumbled”][/trx_list_item][trx_list_item title=”1/2 cup combined flat leaf parsley and mint leaves”][/trx_list_item][/trx_list][trx_title type=”3″]Method[/trx_title][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

  1. Preheat oven to 200C. Grease a large baking tray and line with baking paper. Cook the quinoa following packet directions. Drain. Set aside to cool.
  2. Meanwhile, whisk the oil, orange juice, honey and cumin in a small jug until combined. Season. Place the sweet potato and onion on the prepared tray. Pour over half the marinade and toss to coat. Roast for 30 mins or until sweet potato is cooked through.
  3. Arrange the rocket on a large serving platter. Spoon over the quinoa. Top with the sweet potato and onion. Scatter over the almonds, fetta and top with parsley and mint. Drizzle with the remaining dressing.
  4. Serve at once.



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