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Winter Salad

This severs as an excellent side to most meat dishes. I find that people love to take it to work and have it for lunch.

Serves 2


1 cup quinoa
1 large carrot, peeled and chopped
1 small sweet potato, chopped
2 cups mushrooms, chopped
1 courgette, chopped
½ cup chickpeas, cooked
⅓ cup fresh parsley, chopped
½ cup Olive Oil
3 tbsp cider vinegar
1 tbsp pure maple syrup
Salt and pepper to taste



Preheat the oven to 200ºC.


Spread the carrot and sweet potato over a large baking sheet. Drizzle with half the oil and sprinkle liberally with sea salt. Bake 20 - 30 minutes, or until vegetables are golden-brown.

In a pan, roast the mushrooms and courgette with a little oil, salt, and pepper.

Cook the quinoa according to package instructions while the vegetables are roasting.

Add the remaining oil, the vinegar, maple syrup, salt, and pepper to a small blender and blend until combined.

If cooking this to take to work for lunch then transfer the cooked quinoa to your mason jars, add the roasted vegetables and the chickpeas. Put dressing in a separate smaller jar. If you're cooking this to eat straight away then put the ingredient into a salad bowl and pour the dressing over before serving.

To eat: combine salad and dressing. You can add other things like walnuts or spinach. 

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