Friday, January 10, 2014

Quinoa, roasted veg and mint salad

Quinoa, roasted veg and mint salad

1 cup of quinoa

1 beetroot sliced thinly

1/2 small sweet potato sliced thinly

Almond or coconut oil

2 large Mushrooms sliced thinly

8 pieces of asparagus

2 tsp of fresh ginger or ginger paste (make sure it's organic and no nasties added)

2 tsp of chilli paste or 1 tsp of fresh chilli

1 big squeeze of lemon

1 avo sliced into cubes

1 small cucumber chopped

Handful of mint chopped

1/2 a capsicum chopped

1 can or 1 cup of organic cooked chickpeas

•Preheat the oven to 180 degrees

•put the sweet potato and beetroot in an oven tray with almond or coconut oil dribbled over it and cook until crunchy

•cook quinoa with 2 cups of cold water and once cooked put in salad bowl with lemon juice, cucumber, capsicum, avo, chickpeas and mint

•boil the asparagus in a pot of water for 7 minutes

•remove asparagus from water and marinate mushrooms and asparagus in the ginger, chilli and some lemon juice and fry on a pan for 5-7 minutes

•put sweet potato and beetroot on the salad and then add the mushrooms and asparagus and sprinkle with sesame seeds and enjoy! 

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