YIELD: Serves 2 (2 Servings) PREP: 10 mins COOK: 1 hr 5 mins READY IN: 1 hr 15 mins Ingredients 1 Cup Red or White Quinoa Rinsed & Drained 2 1/2 Cups Water 1 Small Red Chilli Sliced & De-Seeded 1 Purple Carrot Sliced 1 Carrot Sliced 1 Zucchini Sliced 1 Spanish Onion Quartered 4 Slices Butternut Pumpkin 2 Cups Mixed Greens & Herbs (I used fresh rocket, cos, basil, oregano, parsley, coriander, daikon, radish and rocket microgreens, and buckwheat sprouts) Juice of 1/2 a Lemon Fresh Pepper Black Sesame Seeds Good Quality Extra Virgin Olive Oil Tahini Fresh Hommus to Serve Instructions Pre heat oven to 200ºC Roast vegetables for 50-60 minutes or until cooked, but not too soft In a large pot, cook the quinoa in the 2 cups of water for 15 minutes Add the chilli and...
YIELD: Serves 2 (2 Servings)
PREP: 10 mins
COOK: 45 mins
READY IN: 55 mins
Ingredients
1 Cup Red Or White Quinoa Cooked & Cooled
2 Candy Stripe Beetroots Quartered
1 Cup Pumpkin Diced
1 Zucchini Diced
1 Cup Eggplant Diced
1 Red Onion Quartered
1 Small Red Capsicum Sliced
4 Garlic Cloves Peeled & Roughly Chopped
2 Tbsp Melted Coconut Oil
1/2 Tsp Ground Cumin
1/2 Tsp Ground Turmeric
1/2 Tsp Hasrissa Spice Powder
1/2 Cup Fresh Parsley
1/2 Cup Fresh Coriander
Instructions
Preheat oven to 200ºC
Melt the coconut oil, and whisk in the cumin, turmeric and Harissa spice powder
Drizzle it over the diced vegetables and toss to combine
Bake in an oven proof dish for 45 minutes, or until tender
Combine with the quinoa and serve with fresh herbs and a squeeze of lemon juice
CUISINE: Moroccan
COURSE: Salad
SKILL LEVEL: Beginner
