Roast Vegetable and Quinoa Salad
Ingredients:
- A mixture of vegetables: red peppers, yellow peppers, zucchini, red onion, garlic gloves, carrots, mushrooms, eggplant, corn, green beans, sweet potato etc
- 1 cup Flannerys Certified Organic Quinoa – rinsed
- 2 cups of stock – vegetable or chicken
- Flannerys Himalyan salt for seasoning
- Flannerys Certified organic Olive Oil
- Fresh herbs
Method:
- Preheat the oven to 200 degrees or fire up the bbq
- Cut the vegetables into bite sized pieces (or however you wish to serve them) and toss them in olive oil, salt and fresh herbs
- Bake in the oven or bbq for 30 mins or until cooked to your liking.
- Cook quinoa by heating 2 TBS olive oil in a saucepan over low heat.
- Next add a couple of cloves of chopped garlic. Once fragrant, add the quinoa and stock. Bring to the boil, cover and allow to simmer for about 20 minutes, until the quinoa is soft and fluffy. You should see it turn translucent.
- Fluff quinoa with a fork before combining it with the roast vegetables.
- Drizzle with a little extra olive oil, fresh lemon juice and fresh herbs.
This is great hot or cold!
