The beauty of this warm salad is that it can be based on your left over veges and be cooked and presented like a deli salad for guests… in 15 minutes. Plus is TASTES goooooodddd, and is really good for you.
Roast diced root vegetables (sweet potato, potato, carrot, pumpkin, taro, beetroot) in preparation: place chopped vegetables coated in macadamia oil, sea salt and dried herbs in cold oven – turn oven to 200 degrees and bake till golden (this could take 2 hours depending on how many veges you are doing).
Barbeque or grill moist veges and night shades cut in chunks (capsicum, zucchini, squash, onion, garlic).
To boil quinoa: rinse 1 cup of quinoa before placing in saucepan with 2 cups of water. Bring to the boil and reduce to a simmer. Cover and cook until the water is absorbed (about 10-15 minutes).
Just prior to serving, warm macadamia oil in large thick based pan or skillet, and reheat vegetables. Finally, stir through quinoa. If the mixture is too dry add a little whey or chicken stock to the sizzling pan. You can also stir in soaked lentils for added fibre and protein.
I just serve this in the pan with a glug of avocado oil, a squeeze of lemon juice, cracked pepper and fresh parley.
If you want to get uber festive at Christmas, sprinkle with slivered almonds and cranberries for a crunchy, sweet symphony.
Another favourite variation of mine is to sprinkle with feta cheese and sliced olives.