ROASTED VEGETABLE AND QUINOA SALAD
3 zuchinnis, halved lengthways
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
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.