VEGE + TOMATO SAUCEZUCCHINI NOODLES
INGREDIENTS:
Garlic, minced
1/2 red onion sliced
4 mushrooms, finely sliced
1/2 red capsicum, sliced
3-4 stalks broccolini
2 stalks kale, shredded
Handful baby spinach
1 can organic cherry tomatoes
1 tsp Italian herbs
1 zucchini, spiralled
Pepitas and pine nuts, to serve
METHOD:
Cut pumpkin and beetroot into small chunks and roast with coconut oil for 40 minutes on 180 degrees.
Whilst vegetables are roasting, prepare quinoa and rinse and boil until cooked.
Mix quinoa and roast vegetables and add spinach, roasted walnuts and goats cheese.
Drizzle with lemon and balsamic and serve.
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RECIPE BY: Cindy Phillips