Chilli tray bake quinoa salad


This salad is everything South African flavors urs should taste like. I love this tomato chili sauce with its pungent yet delightful taste, it just adds this wow factor to this autumn-like salad!


Prep Time
Cook Time
4 - 6 People
Serves 4
Difficulty  0


  • 2 cups diced sweet potato chunks 
  • 2 cups diced Brussels sprouts 
  • 1 cup diced leeks 
  • 1 cup diced fennel 
  • 1 cup sliced or diced carrots
  • olive oil 
  • 3-4 tbsp tomato chili sauce 
  • salt and pepper 2-3 tbsp nutritional yeast  
  • 2 cups cooked quinoa 
  • pickled red onions 
  • Pomegranate jewels 
  • sliced radishes 
  • fresh dill 
  • rocket leaves to serve 

Salad dressing 

  • 1 tbsp Dijon mustard 
  • 2-3 tbsp honey 
  • 2-3 tbsp red wine vinegar or balsamic vinegar, even some pickle juice could be a great alternative 
  • 1-2 tbsp neutral oil to mix the dressing or sub with tahini or runny almond butter for oil-free
  • pinch of cumin powder 
  • pinch or coriander powder
  • 1-2 crushed garlic cloves 
  • salt and pepper to taste 

Quick pickled red onions 

  • 1 cup water 
  • 1/2 cup white vinegar 
  • 2 tbsp sugar 
  • 1/2 tsp mustard seeds 
  • pinch of salt 
  • 1 medium red onion diced 


  1.  Preheat the oven to 180 degrees Celsius. 
  2. Add the sweet potatoes, Brussels sprouts, leeks, and fennel to a baking tray.
  3. Generously drizzle with olive oil, nutritional yeast, salt,  pepper, splashes of balsamic vinegar, and a couple of dollops of tomato chili sauce. Mix well and bake for 20-25 minutes until soft and jammy. 
  4. Cook the quinoa accordingly to the instructions until nice and fluffy. 
  5. for the pickled red onions: add the vinegar, water, sugar, mustard seeds, sugar, and salt into a glass jar and microwave for 3-5 minutes until the sugar has dissolved. 
  6. Dice the red onion very fine and once the pickle juice has cooled down a bit add the diced onion and let it do its thing! Chill for future use*
  7. Mix the salad dressing and once the veggies have cooked add the quinoa straight to the tray and mix, then let it cool for 5 minutes before adding in the rocket leaves and plating up the salad. 
  8. Dress with the diced radishes, pomegranate jewels, fresh dill, and pickled onions, and then generously add your dressing!
  9. Enjoy or store the leftovers without the rocket leaves, just serve em fresh with some creamy feta, hummus, or crispy croutons, or flatbread chunks!