Warm vegetable and Kiwi quinoa salad with preserved lemon dressing

Name: Warm vegetable and Kiwi quinoa salad with preserved lemon dressing
Yield: 4
Ingredients: 2 Capsicums, (red and yellow) halved, deseeded and cut into 5cm pieces (Main); 2 Zucchini, thickly sliced (Main); 4 cloves Garlic, skin on; 3 Tbsp Olive oil; 1 serving Sea salt and cracked black pepper; 3 cups Water, or vegetable stock; 1 cup Kiwi quinoa, lightly rinsed (Main); 1 Preserved lemon, rind only, well rinsed and finely chopped (Main); 1 large handful Flat leaf parsley leaves; 1 large handful Mint leaves; 1 squeeze Lemon juice

for 4 people

Kathy Paterson

Food writer and stylist.

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Kiwi Quinoa is grown in the central part of the North Island. It has not been processed or polished so requires minimal rinsing. If you prefer your zucchini with a little bite then keep slices very thick. Vegetables can be cooked on your barbecue grill rather than roasted. Use plenty of herbs to give this salad a fresh flavour and season salad well.

Serve with one of these finishing ideas - whole toasted almonds or other nuts of your choice, a sprinkling of dukkah, or toasted sunflower/pumpkin seeds.

Ingredients

2	Capsicums, (red and yellow) halved, deseeded and cut into 5cm pieces (Main)
2	Zucchini, thickly sliced (Main)
4 cloves	Garlic, skin on
3 Tbsp	Olive oil
1 serving	Sea salt and cracked black pepper
3 cups	Water, or vegetable stock
1 cup	Kiwi quinoa, lightly rinsed (Main)
1	Preserved lemon, rind only, well rinsed and finely chopped (Main)
1 large handful	Flat leaf parsley leaves
1 large handful	Mint leaves
1 squeeze	Lemon juice

Directions

Heat the oven to 200C.
Place the capsicum, zucchini, red onion and garlic cloves in a roasting dish. Pour over 2 tablespoons of the oil and season with sea salt and freshly ground black pepper. Toss well to coat all in the oil then place in the oven and roast for about 30 minutes, turning once or twice. Remove from the oven and set aside.
Meanwhile cook the Kiwi quinoa, place in a saucepan with 3 cups of water or vegetable stock. Bring to the boil then reduce the heat to low and simmer for 20 minutes until the tails of the quinoa release. Strain any excess water and rinse. Drain well before placing in a large bowl.
In a bowl, mix the preserved lemon and the remaining oil. Squeeze the garlic cloves to remove the pulp from the skins and add pulp to the bowl. Mix well and stir in the herbs.
Pour the lemon mixture over the roasted vegetables, then add vegetables to the quinoa. Gently toss to combine. Just before serving, squeeze over a little lemon juice.

See another one of Kathy's simple vegan dinner recipes