Roasted Root Veggies with Quinoa
Ingredients:
2-3 cups of diced root vegetables (carrot/pumpkin/sweet potato/beetroot etc)
8 garlic cloves, halved
2 tbsp extra virgin olive oil
1 tsp smoked paprika
1 cup quinoa
To serve:
Rocket or baby spinach
1-2 tbsp pine nuts
Dice and roast up your favourite vegetables with a good dash of extra virgin olive oil and sprinkle of smoked paprika (I used butternut pumpkin, sweet potato and a handful of peeled garlic cloves - but any pumpkin, root veggies, beetroot and even mushrooms work really well)
Cook 1 cup of quinoa whilst the veggies roast (remember to rinse quinoa before cooking to remove the saponins).
Stir the quinoa into the roast veggies (in the pan they were roasted in so that the quinoa absorbs all of the oil).
Drizzle with extra olive oil if required & mash slightly with a fork to blend the flavours together
Serve with rocket or any other salad greens, plus a sprinkle of pine nuts if you have any!