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Roasted Vegetable Salad with Quinoa and Garlic Aioli

Posted By Helen Jackson On August 26, 2011 @ 9:07 am In Recipes,Salad Recipes,Vegetarian Recipes | No Comments

 

 

 

 

 

 

 

 

 

By Sally Cameron

  • Prep time: 30 mins
  • Cook time: 60 mins
  • Finished in: 1 hour 30 mins

Yield: 6

Ingredients

  • 3-4kg vegetables in season - eg red onions new potatoes, courgettes, beetroot, baby carrots, artichokes, asparagus,cherry tomatoes
  • 1 bulb garlic, cut in half
  • 1/2 cup extra virgin olive oil
  • 1/3 cup rosemary sprigs
  • 1/4 cup thyme sprigs
  • 1 cup kalamata olives
  • 1 cup quinoa
  • 1/2 cup freshly chopped parsley
  • aioli
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 2 egg yolks
  • 2 teaspoons white wine vinegar
  • 1 cup olive oil
  • 2 teaspoons lemon juice

Method

Preheat the oven to 180°C. Prepare the vegetables, quarter onions and potatoes, halve courgettes lengthways, trim, and peel beetroot, turnips and baby carrots. Trim and halve artichokes and leave asparagus and tomatoes whole.
Combine all vegetables except tomatoes and asparagus in a large baking dish with the halved garlic bulb. Pour oil over, scatter with rosemary and thyme and season to taste. Toss well, cover dish with foil and bake for 30 minutes. Remove foil.
Turn oven up to 220°C. Bake for about 20 minutes or until vegetables are cooked through. Remove vegetables as they are cooked, leaving remainder until they are tender. Add asparagus, cherry tomatoes and olives for the last 10-15 minutes of cooking. Note: the vegetables will not crisp if they are heaped on top of each other so use two baking dishes if necessary.
Meanwhile, cook the quinoa, by bringing a pan of salted water to the boil. Add the quinoa and stir well to separate the grains. Cook for 15 minutes, until the quinoa is tender. Remove from heat and drain. Allow to cool.
When the vegetables and quinoa are cool, carefully toss together and then arrange on a large serving platter and top with spoonfuls of aioli.
To make the aioli, press the cooked garlic bulbs until the inner pulp squeezes out.
Place salt, mustard and egg yolk in small food processor bowl or blender. Add garlic and  blend briefly. Scrape down bowl. Add vinegar and blend again. With the motor on, gradually add oil through feed tube. Continue until smooth and thick, and then add lemon juice.


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