Root Vegetable and Quinoa Salad
Ingredients
- 2 red onions
- 2 kg root vegetables
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 300g quinoa
- 1 litre of stock
- Handful of spinach or kale
- Hemp seeds to sprinkle
- 4 tbsp of Sacla’ Agave and Mustard Salad Dressing
Preparation
Peel (if you are using very dirty veg!) and cube the vegetables and chop the red onion to about 2cm cubes
Put into a deep baking tray, drizzle over the olive oil and mix
Sprinkle over the salt and pepper and bake in the oven at 180 for 20-30 minutes until the vegetables are tender
Remove from the oven and leave to cool
While the vegetables are baking cook the quinoa in the stock for 20 minutes or according to the package instructions
Leave the quinoa to cool
Shred the spinach or kale
Once the vegetables and quinoa are cool mix together and stir in the shredded greens
Pour over the Agave and Mustard dressing and mix well, using about 4 tbsp, or drizzle over individual portions to taste
Sprinkle with hemp seeds and serve
