Saturday, 22 September 2012

Recipe: Roasted Root Vegetables, Lentils & Quinoa Warm Salad

I survived entering the world of cooked food again - however I'm not sure my body likes it as much, I feel very run down and just blah, maybe one day raw food and I will become life long partners but for now I will enjoy my perfectly caramalised roast sweet potato, pumpkin and carrot.

Roasted Root Vegetables, Lentils & Quinoa Warm Salad

1 cup each of chopped pumpkin, carrot, white and orange sweet potato.
1 cup of quinoa
1 medium onion (red or brown, your choice)
1 - 3 cloves of garlic
1 can of brown lentils (washed and drained)
1 - 2 tablespoons each of pine nuts, sesame seeds, sunflower seeds, pumpkin seeds.
Large handful of baby spinach
Small handful of mint
Dried Italian Herbs
Handful of asparagus (optional - but so yummy)
Half a carrot finely sliced, or grated. (optional)

Dressing

1 tablespoon of olive oil
1 tablespoon of sesame oil (give or take - I love sesame oil, so that might be an overdose for some)
1 - 3 teaspoons of balsamic vinegar (again, depends on your taste)
Half a teaspoon of honey or agave syrup.



Step One
Your root vegetables should be cut into pretty small chunks - place your chunky cut veggies on a baking tray, and coat with a little bit of olive oil, a light sprinkle of italian herbs and salt - roast in a medium to high oven until caramelised and golden. If you wan't asparagus - add it in half way through as those babies burn oh so easily.

Step Two
Grab your mint and spinach and roughly chop - set aside for later.

Step Three
Combine the olive oil, sesame oil and balsamic in a small jar or bowl and set aside. (Ps. Best dressing ever)

Step Four
Cook your quinoa as per packet instructions - set aside for later.


Step Five
Finely slice the onion and garlic and fry, over a medium to high heat, in a little olive (or coconut) oil until golden, then add your drained lentils and continue to fry until they develop golden edges - moisture is the enemy of achieving this - add your pine nuts and sesame seeds to the pan until everything is golden then empty on to a plate for later.

Step Six
Lower the heat and add the quinoa to the pan and make sure it is all thoroughly warmed, then add the lentils, the chopped greens, the sunflower seeds & pumpkin seeds and finally the roasted vegetables - drizzle with the dressing & a little honey or agave and combine!

Serves around 2

Seriously, you HAVE to make this - the best quinoa meal I have ever eaten!

What do you eat your quinoa with?

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