I know, I’ve been talking about the weather a lot lately. Still, it’s here to stay for a wee while longer. I find during these months, my vegetable intake begins to dwindle (thank you Germany, and your magical pretzel powers) so, today, in the name of getting a good does of vitamins, I wanted to share with you my go-to salad.
It’s packed with roasted veg, and quinoa, which, second to kale is on the menu at my place every other day. The cool thing about this recipe is you don’t have to follow it exactly – I mean you do, but say you don’t have zucchini in the fridge it’s no biggy just use pumpkin or beetroot instead (just adjust the cooking time). I call them, flexi-meals.
ROASTED WINTER VEGETABLE + QUINOA BOWL
|VEGGIE INGREDIENTS||QUINOA INGREDIENTS|
1 fennel bulb
4 carrots, peeled and cut into chunks
200g brussel sprouts
3 tbls extra virgin olive oil (evoo)
2 tsp of your favourite dried herbs. I like rosemary, oregano and thyme
pinch of cayenne (optional)
|1 cup quinoa rinsed and drained
1 3/4 cups vegetable broth or water
few handfuls of spinach or kale
2 tbls evoo
2 tbls lemon juice
1/2 cup walnuts or almonds
1/2 cup crumbled feta
- Preheat the oven to 150 degrees.
- Prepare all veg and place them on a baking tray.
- Halve the fennel and cut into wedges.
- Scoop the seeds out of the zucchini and cut into think half moons.
- Peel off any yellowish/brown looking leave on the brussels and halve the the smaller ones.
- Drizzle evoo over the veg and sprinkle with herbs, salt and pepper. Toss to coat and lay on the baking try making sure they are nicely spread out (you may have to do this over two trays if it’s too crowded).
- Bake in the oven for 20-30mins, or until the edges are golden brown.
Meanwhile, pour yourself a glass of vino.
And prepare the quinoa. Follow the instruction on the packet using the broth. When the quinoa is done, fluff with a fork and add spinach or kale. Once it cools down, add the evoo, lemon juice and a pinch of salt and pepper and toss it all through. Transfer into bowls and top with the roasted veg, nuts and feta.
**Recipe inspired by and images borrowed from The Sprouted Kitchen