Caribbean Spiced Quinoa Salad With Roasted Veggies Recipe

About this recipe

Looking for a quick, healthy snack that doesn’t compromise on flavor? Dive into this Caribbean Spiced Quinoa Salad with Roasted Veggies. This dish combines the nutty richness of quinoa with the bold zest of Cajun spices, complemented by perfectly roasted mixed vegetables. It’s not just delicious—it’s also packed with 14g of protein to fuel your day and 5g of fiber for sustained energy. Cooking this dish is a breeze; it takes just 35 minutes from start to finish, making it perfect for busy schedules. Whether you’re enjoying it post-workout or as a midday pick-me-up, this salad is sure to become a favorite in your weekly meal rotation. Plus, its colorful presentation makes each bite as visually appealing as it is tasty.

Ingredients

• 500 g Whole Farm Premium Quinoa Seeds
• - Frozen Mixed Vegetables
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 95 g Keya Cajun Spice Mix
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper
• 20 g Oregano - Herbs Mix
• - Lime Juice-750 Ml

Instructions

1. 1. Rinse the quinoa thoroughly under cold water to remove bitterness.
2. 2. Boil water in a saucepan, add quinoa, and cook for 15 minutes until fluffy.
3. 3. Preheat a skillet and add olive oil to warm it evenly.
4. 4. Toss frozen mixed vegetables with Cajun spice mix and turmeric in a bowl.
5. 5. Sauté the spiced vegetables in the skillet for 8–10 minutes until tender and slightly caramelized.
6. 6. Fluff the cooked quinoa with a fork and season with salt to taste.
7. 7. Combine the quinoa and roasted vegetables in a serving bowl, mixing gently.
8. 8. Garnish with a pinch of extra Cajun spice for added flavor.
9. 9. Serve warm or at room temperature for a wholesome snack.