The basic recipe is gluten free, dairy free & vegan. Please see options below to jazz up your salad.
Ingredients
1 cup Honest to Goodness Organic Quinoa
2 cups of water
2 glugs of Bragg Organic Olive Oil
Assortment of vegetables to roast - capsicum, beetroot, zuchini, sweet potato, eggplant, mushroom, pumpkin
2 pinches of Honest to Goodness Pink Himalayan Salt
Fresh organic baby spinach
Method
Preheat oven to 200c.
Prep your vegetables by cutting into bite size pieces. Add to to oven tray, cover with olive oil & salt & toss so all vegetables are coated. Roast for 30mins, turn vegetables & roast for another 15-20mins.
Prep quinoa by rinsing with water & draining
Add water & quinoa to medium saucepan & bring to boil. Reduce heat to low, cover & simmer for approx 15 mins. Quinoa is ready when most of the liquid has been absorbed. Cool then fluff quinoa with a fork & add to large salad bowl.
When vegetables are cooked & slightly cooled, add to salad bowl
Toss together with baby spinach
Serves 2 as main meal or 4 as side dish
Options
Add goats cheese fetta, sundried tomatoes & olives for a mediterranean feel
Add chopped boil egg & 2die4 Activated Pistachios to beef up the protein
Add tofu or chicken for a main meal
Need another delicious vegan salad? Try our Simple But Impressive Kale Salad