I LOVE truffle! When I get the chance to incorporate it into a dish, it’s one of my favourite things in the world to eat. Unfortunately for me, my boyfriend Jack is not quite on the same page…which means those opportunities are few and far between given I’m cooking for two most days, so selfless right!? ;) So home alone with a bottle of truffle oil and some of my favourite vegetables – this deliciously sweet and flavourful dish was created!

The taste of truffle isn’t overpowering and instead gives the dish an underlying aroma of earthy and rich tastes. Coupled with the sweet roasted vegetables and crunchy brazil nuts, the whole plate is a punch of incredible flavours and interesting textures! On top of that it’s a gold mine for nutritious ingredients with raw spinach and of course gluten-free as quinoa is used to bring the whole dish together. Health and happiness in one…perfect! I don’t usually go for purely vegetarian salads but this has so much to it and is super filling that it doesn’t need the added extras, bonus for my non-meat eating friends!

Enjoy!

Truffle Roasted Veg & Quinoa Salad

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Truffle Roasted Vegetables & Quinoa Salad

Author: Lean Living Girl

Recipe type: Salad

Cuisine: gluten-free

Serves: 2 servings

Ingredients

• 2 tbs truffle oil
• 1 tbs coconut oil
• 1 red onion
• 380g butternut squash
• 200g courgette
• 2 garlic cloves
• ½ cup mixed quinoa
• 1½ cups of boiling water
• ⅛ cup brazil nuts
• Large handful of fresh baby spinach
• Salt and pepper to taste

Dressing

• Juice of ½ lemon
• 1 tsp honey

Instructions

1. Preheat the oven to 210℃
2. Chop up the butternut squash, courgettes and onion into similar sized pieces.
3. Place them in a baking tray and pour over the truffle and coconut oil, sprinkle over salt and pepper.
4. Bash the garlic cloves and place in the baking tray whole.
5. Mix all the ingredients in the pan together so they are fully coated with the oils and seasoning.
6. Roast in the oven for 30-35 minutes until softened and starting to turn golden. Check on them half way through for a quick 'jig'!
7. Prepare the quinoa by combining the boiling water and quinoa in a pan and leave to simmer for 10 minutes until most of the water has been absorbed and the quinoa has softened.
8. Drain the quinoa thoroughly and remove the roasted vegetables from the oven.
9. Mix it all together in one bowl whilst still warm and add the spinach and brazil nuts.
10. Make the dressing and pour over.
11. Mix well and serve warm or cold.

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