Your shopping cart is empty.

Toowoomba Fermentation Workshop - Sunday 16th September 2018 - Book your ticket today!

ROASTED VEGETABLE AND QUINOA SALAD

400g Quinoa

3 zuchinnis, halved lengthways

2 Beetroots

1 fennel bulbs (fronds reserved), thickly sliced

2 red onion, cut into wedges

2 red capsicums, cut into chunks

1 eggplants, cut into chunks

4 garlic cloves

Coconut oil

Good bunch of fresh herbs (such as flat-leaf parsley, basil, mint and oregano)

Squeeze of lemon juice

Preheat the oven to 180°C.

Prepare the vegetables chopping them into desired chunks and arrange in a large baking dish. Toss in the garlic cloves and a good spoonful of coconut oil. Season well.

Bake in the oven to roast for 30 – 40 min, shaking them up up during baking as well.

Cook quinoa using the absorption method

Place the quinoa into a bowl and drizzle over some olive oil and once the vegetables are cooked toss them through and serve.