Ingredients
Broccoli (whole head chopped roughly)
Kumara - that’s sweet potato for my non-NZ residing friends (whole one, either colour, chopped roughly )
Tin of chunky beetroot (or if you’re feeling fancy, grate a raw beetroot)
Peppers / capsicums (any colour and roughly chopped)
Onion (chopped)
Garlic (1 clove, crushed)
Mint (handfull, chopped)
Parsley (handfull, chopped)
Coriander (handfull, chopped - only if you like it)
Ground cumin (sprinkle)
Black pepper (a few pepper grinder twists)
Quinoa (any colour, approx 1 C)
Vege stock
Lemon (x1 zest and juice)
Pomegranate seeds (as many as you like)
Olive oil (big glug of it)
Rocket or spinach (half a bag, approx 120g)
Method
Heat oven to 180C. Line a baking tray with baking paper.
Chop all the veges. Place the kumara, onion and garlic in the oven and roast until ready. (Approx 15 mins)
In the mean time steam (or microwave) the broccoli until tender.
While that’s all cooking rinse the quinoa, place in a pot, add the stock and cook until ready.
Throw all the ingredients into a bowl, mix, serve. Yum
Alternatives
Want it meaty? Grill some chicken and put in in.
Want it gluten free? It already is!
H/T
This recipe is adapted from one by Beverley Glock.