A great bowl for lunch with friends or pop into a lunch box to take to work. Super easy to make, tastes delicious and is packed with nutrition.
Serves 2
Ingredients:
100g quinoa
Approximately 250ml water
1 large sweet potato
1 small cauliflower
1 tbsp coconut oil
½ red onion, sliced
1tsp cumin
½ tsp ground cinnamon
½ tsp ground paprika
1 tsp Himalayan sea salt
Ground black pepper to taste
50g baby spinach leaves
1 spring onion, sliced
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp chopped parsley
Method:
Preheat the oven to 200ºC/Gas6
Cut the sweet potato into chunks and the cauliflower into florets and place on a baking tray with the red onion along with the spices, salt, pepper and coconut oil. Mix together well.
Roast in the oven for 25-30 minutes until golden brown and cooked through
Cook the quinoa - wash and rinse the quinoa thoroughly (to remove the bitter taste). Place in a pan, cover with the water and bring to the boil. Turn down and simmer for 15 minutes (the grains will double in size). Drain and it is now ready to use.
In a bowl mix the quinoa with the roasted vegetables, spinach leaves, spring onions and parsley. Add olive oil, lemon juice to taste.
To serve, spoon into salad bowls and enjoy.
∗ If pushed for time, use a pre-cooked pouch of quinoa