Quinoa is such an amazing and versatile ingredient. Its soft and fluffy, packed with healthy plant protein. I use it a lot in my cooking: in lunch bowls, salads and porridge. One of my favourite ways to eat quinoa is tossed in a salad with sweet roast vegetables like capsicum, sweet potato and onion. I also add avocado and fresh herbs in the mix to make the flavours and textures pop. I love how gorgeous and bright it turns out as well, with pops of red, orange, green and even blue if you have some Tuscan kale.
1 tbsp olive oil 1 handful of small Tuscan kale leaves
Fresh basil, parsley and mint
1/2 tbsp olive oil
2 tbsp apple cider vinegar
Soak quinoa for 2-3 hours in a bowl with water covering the grains and vinegar added. Once soaked, drain and add to a pot with 2 cups of water. Cover and boil at low-medium heat until the water is evaporated and grains are fluffy and cooked through (this should be around 15-20 minutes).
Preheat your oven to 200 degrees celsius. Scrub the sweet potato and peel the onion. Dice the sweet potato, onion and capsicum into small cubes and spread them thinly on a baking tray. Drizzle them with olive oil and mix the vegetables, ensuring they are well coated. Place the tray into the oven and cook for 20 minutes. If they need further browning change the oven setting to a high grill for 5 minutes to lightly brown the vegetables.
Remove vegetables from the oven to cool. Slice the avocado into thin slivers, roughly chop the garnishes and mix the dressing ingredients in a small bowl. Combine the roast vegetables and quinoa and place them in the bottom of a salad bowl, top with the avocado and roughly chopped kale and herbs. Drizzle with dressing. Enjoy!