ROOT VEGETABLE QUINOA SALAD

Oct 19

INGREDIENTS:

3 large beetroots

1 small butternut pumpkin

1/2 cup organic goats cheese

1 cup spinach

1 cup quinoa

Handful walnuts

Balsamic vinegar

Olive or coconut oil

1 lemon

METHOD:

Cut pumpkin and beetroot into small chunks and roast with oil for 40 minutes on 180C.

Whilst vegetables are roasting, prepare quinoa and rinse and boil until cooked

Serve quinoa and roast vegetables. Add through spinach, roasted walnuts and goats cheese.

Drizzle with lemon and balsamic vinegar.

RECIPE BY: Enya Inavolu

Angela Simson

VEGAN MAC + CHEESE