This dish is so delish (sorry about the silly pun). I made up this recipe a few months ago and I was very impressed with myself 🙂
It is so simple to whip together and it gives you a nice big serving of your daily vegetables requirements.
What you need:
4 – 5 cups of any vegetables you like such as: pumpkin, sweet potato, capsicum, leek, parsnip, broccoli, carrot. Use vegetables that will roast well and hold their shape. No peas, corn or potatoes.
2 TBS olive oil
Himalayan sea salt and pepper to taste
1 cup quinoa – any colour
chicken stock
What to do:
Pre heat oven to 200°C. Cut vegetables into roughly the same sized pieces, not too large. For those veggies that cook quicker cut them slightly bigger so they all cook at the same time. Toss in oil, salt and pepper, then roast in oven for 30 – 40 minutes depending on the size. Check after 30 minutes and if a knife goes through smoothly then they are done. You also want them to have some colour and a bit of crispness to them.
Cook quinoa to packet directions replacing water with chicken stock.
Gently combine vegetables and quinoa in a bowl. You can leave them to both cool down for a cold salad or serve warm. It is really very yummy when warm but also tasty when cold for lunch the next day.
What you need for the dressing:
2 garlic cloves, minced
1/4 cup tamarind sauce (gluten-free soy sauce. Find it in the health food aisle)
1/8 cup sesame oil
1/8 cup olive oil
1 TBS coconut sugar
1 TBS sesame seeds
What to do:
Place all ingredients into a jar and shake until well combined.
Pour some of the dressing over the salad and gently stir. You won’t need the whole amount. Save in the fridge for another yummy salad.
I serve this salad with some grilled turmeric chicken, salmon or tuna. Even a nice runny egg on top would go wonderfully.
Eat Colourful. Live Colourful