Sunday, December 16, 2012

Quinoa and Roast Vegetable warm salad


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).


quinoa and roast vege salad


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.

Bon appetite!

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