Now that we are seeing the light again I feel it’s time for more salad. I love salad. It’s honestly one of my favourite foods. I think I have mentioned this before in previous posts that my lovely husband Howard likes to call me the rabbit! That’s how much salad I eat.
As it’s still Spring and the weather is slightly chilli at the moment I have made this a warm salad. It could be left to cool in the summer and eaten cold. It’s a really versatile meal that is so tasty. We loved it and we hope you will too. Below is a video and recipe for you.
What are your favourite Summer/Winter meals? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Baking tray
- Sieve
- Saucepan
- Stirring spoon
- Tablespoon
- Teaspoon
- Mixing or salad bowl
Ingredients
- Crab x 4 tins
- Leek x 1
- Carrot x 1 large
- Butternut squash x 1 small
- Quinoa x 300g
- Chicken stock or water x 600mls
- Olive oil x 4 tbsps plus extra for the baking tray
- Apple cider vinegar x 3 tbsps
- Honey x 2 tsps
- Dried mixed herbs x 2 tsps
- Salt and pepper
Method
- Preheat the oven to 180°C or gas mark 5.
- Place the baking tray into the oven as well.
- Slice the top and the bottom from the leek.
- Next slice the leek into half centimetre pieces.
- Peel the carrot then slice and dice into 1 centimetre pieces.
- Now peel the butternut squash and remove the seeds.
- Slice the flesh into 1 centimetre pieces as well.
- Remove the baking tray from the oven and put the cut vegetables into the tray.
- Drizzle over oil and toss the vegetables in the oil.
- Sprinkle over salt and pepper to taste.
- Toss the ingredients again until everything is well coated.
- Put the tray into the oven and bake for about 25 – 30 minutes or until the vegetables are golden brown.
- While the vegetables are cooking start to cook the quinoa.
- Measure the quinoa and put it into the sieve.
- Place the quinoa under the tap and rise through thoroughly.
- Put the quinoa back in the saucepan
- Put the pan onto the hob and pour over the chicken stock or water.
- There must be enough to cover the quinoa and then two centimetres above the top of where the quinoa sits in the pan.
- Sprinkle in salt to you tastes.
- Put the pan onto a high heat on the hob and put the lid on.
- Let the pan come to the boil.
- When the pan is boiling turn the heat down to a medium heat.
- Leave the pan to simmer until all of the liquid has disappeared.
- It will take a little while to cook the quinoa so please be patient.
- On my hob it takes a good 10 – 15 minutes but other hobs my be different.
- Once the liquid has disappeared remove from the heat.
- Be careful towards the end as the quinoa can sometimes stick to the base of the pan.
- Towards the end be sure to check by putting the spoon in the quinoa to see if there is any liquid left.
- If there is no liquid fluff it with the spoon.
- However if there is liquid put the lid back on and leave for a further few minutes.
- Continue this process until all the liquid disappears.
- Once the quinoa is cooking make the salad dressing.
- Pour the olive oil into a glass jar and add in the apple cider vinegar, honey and dried mixed herbs.
- Add in salt and pepper to taste.
- Put the lid on the jar and shake until all the ingredients are well mixed together.
- When everything is cooking put the quinoa, roasted vegetables and crab into a large mixing/salad bowl.
- Shake the dressing again and pour over the salad.
- Toss all these ingredients together.
- Then serve and enjoy.
Crab and Quinoa Roasted Veg Salad was a yummy meal. Although it was slightly time consuming the efforts were worth the results. It was easy to prepare and cook. Plus the dish could be eaten hot or cold as well. You could freeze it but personally I think it’s best when it’s cooked from fresh. However you decide to eat this meal, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 