Roast vegetable rice and quinoa salad

two bowls of rice and vegetable salad, peppermill and spoons on a tray
A delicious and healthy way to eat your vegetables, and also great for leftovers... You'll love this amazing side or light main. This will become your family's favorite staple.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Lunch, Salad
Servings 6 people


  • ½ butternut pumpkin about 600g , peeled
  • 1 red capsicum
  • 1 large zucchini
  • 1 large carrot peeled
  • 1 red onion cut into thin wedges
  • 4 tbsp Olive oil
  • 2 cloves garlic crushed
  • 2 tsp honey
  • 1 ½ cup SunRice Brown Rice & Quinoa
  • 1 cup basil leaves
  • ½ lemon juiced
  • cup flaked almonds toasted


  • Preheat oven 200°C fan forced. Cut the pumpkin, capsicum, zucchini and carrot into 2cm pieces. Put vegetables into base of large greased roasting pan, add the onion.
  • Combine 2 tablespoons of the oil, garlic and the honey and spoon over the vegetables. Season well with salt and pepper, turn to coat all vegetables. Roast 20-30 minutes until golden and tender.
  • Meanwhile, cook the rice and quinoa following absorption packet directions. Spoon into a fine sieve, refresh in cold water, set aside in sieve to drain really well. Transfer to a large bowl.
  • Add the roast vegetables and basil to the rice. Whisk the lemon juice and remaining oil together with salt and pepper then pour over the salad. Scatter over the almonds, stir gently to combine. Serve.


Serving suggestion: For a vegetarian meal, add 400g can rinsed drained chickpeas to the salad and serve with char-grilled haloumi slices.
Keyword vegetarian
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