Quinoa Salad with Roasted Veggies

  • Author: Tania Surrow Larsen, The Histamine Friendly Kitchen
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 2 1x


Quinoa Salad with Roasted Veggies – Autumn Style


  • 75 g Quinoa
  • 2 dl bouillon (vegetable or chicken)
  • 250 g butternut squash
  • 80100 g brussel sprouts
  • 1 apple
  • 1 red onion
  • 75100 g red grapes
  • 1 tbsp olive oil
  • 20 g macadamia nuts
  • 20 g pistachios
  • 1/4 tsp salt
  • 1/4 tsp sweet paprika
  • 1 tsp honey


  1. Preheat the oven at 180 °C (360 °F)
  2. Prep the veggies and fruit. Cut the butternut squash and apple into small cubes, cut the red onion in eight parts length wise, and half the grapes. I left the brussel sprouts whole since they where relatively small. Put them all on an oven tray lined with a sheet of baking paper and toss with a bit of olive oil. Roast in the oven for about 30-40 minutes.
  3. Cook the quinoa. Roast the quinoa in the dry pan for a few minutes before adding the bouillon. Bring to a boil and let it simmer for 15 minutes. Turn off the heat and let it rest for about 5 minutes.
  4. Roast the raw nuts on a dry pan over low heat, keep moving the nuts around in the pan. Once they start to brown a little bit, turn off the heat and add some (sea)salt and sweet paprika to the pan. Stir the nuts, so the spices are evenly distributed over the nuts and the pan. Then add a teaspoon of honey to the pan and give it another stir, coating all of the nuts in the spiced honey.
  5. Once the veggies and fruit are done, serve it all up and enjoy. The nutritional value are based on one out of two servings.