Moroccan Spiced Roasted Vegetable and Quinoa Salad

I truly think the best thing about vegetarian cooking is the herbs and spices, something needs to account for all that flavour! Usually the depth and saltiness you get from meat cannot be replaced, ask any avid meat eater, but I challenge them to spend a week under my roof and not feel totally satisfied!

Its been a little while since I’ve been back in the kitchen, Italy just really took it out of us, turns out making TV isn’t as simple as we thought and as for being on the road… well no wonder Mick Jagger looks like that! This was literally the first thing I made that didn’t involve breakfast, brunch or eggs and toast in some form and it took a little while to come up with some foodspiration but I actually think I’ve done it, I’ve gone and created something delicious for you to take to work with you. This recipe can be eaten hot or cold and tastes brilliant either way making is super simple as a double up dinner and healthy work lunch.

Recipe feeds 4 hungry portions.

You will need:

  • 4 carrots
  • 2 small red peppers (capsicums)
  • 2 large red onions
  • 3 cloves of garlic
  • 3 large tomatoes
  • 1/2 cup of fresh chopped coriander
  • 4 tablespoons of chopped sultanas
  • 2 tablespoons of slivered or flaked almonds (i used flaked)
  • 2 cups of uncooked quinoa (i used tricolour, it just looks prettier)
  • 200g greek yogurt to serve
  • olive oil to cook



Now you can basically follow the spice mix I did for the morroccan lamb chops in another recipe although I did change things slightly for this, add each spice to the bowl till you have a nice mixture:

  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground mace (use nutmeg if you don’t have mace, I just ran out of nutmeg)
  • 1/2 tsp all spice
  • 1/2 tsp ginger
  • 1/2 tsp chilli powder
  • 1/2 tsp cinnamon


  • Preheat oven to 180 celcius
  • Chop the vegetables chunky making the carrots the smallest so everything cooks evenly. I chopped mine to be about 3cm cubed.
  • lay them all out in a deep roasting tray and give a light coating of olive oil.


  • Evenly distribute the spice mixture over the top and toss the vegetables in the spice and oil to coat.
  • QUINOA- at this stage you can make your Quinoa whilst you wait- 1:2 ratio so 1 cup of  quinoa to 2 cups of water. Bring to the boil then simmer for 10 mins before turning the stove off and leaving to steam until ready to serve.
  • In a preheated oven let the vegetables bake for around 1 hour tossing them every 20 mins to make sure they don’t burn.
  • After 40 mins (in the final 20 mins cooking) turn the oven down to 160 and add the sultanas and almonds to the tray and toss to distribute evenly.
  • Make sure that all the vegetables are cooked properly and the carrot isn’t too firm- if the carrot is still too firm cover the tray with foil and return to the oven for a following 20 mins.
  • If the vegetables are looking too dry add some extra olive oil or a very small amount of water to the tray before covering (around twice as much water as you would put olive oil- just to coat the vegetables in a sheen).
  • When ready layer the quinoa, vegetables, yogurt then coriander.

Nb. If you’re a huge fan of fresh coriander you can add it straight to the vegetables once they’ve cooked or if its not your biggest favourite you can do like I did and add a sprinkle on top just for a little flavour garnish.

We hope you enjoy this recipe and if you want to see what we really look like check us out on YouTube (and SHARE SHARE SHARE) you can see footage of us and watch us turn this blog into a tv series in Italy this July 2014 by following us on Facebook (farm2face), twitter (farmtoface1) and Instagram (farmtoface) you can see all the behind the scenes stuff too! 🙂

Hugs & Nonsense






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