3 cups cooked quinoa
2 beetroot, trimmed and quartered
Olive oil
1/4 cup olive oil
1/4 cup orange juice
2 tsp tamari or soy sauce
1 tsp balsamic vinegar
1 tbs local honey
1 cup drained cooked chick peas
2 heaped handfuls spinach leaves, rocket or other greens
Salt and pepper to taste
1 mandarin, peeled and separated into bite sized pieces (or orange)
Preheat oven to 190C. Slice the beetroot and place on a greased baking or roasting tray. Add olive oil and roast until tender. Cook the quinoa by bringing 2 cups of water to a boil then adding 1 cup of quinoa. Simmer for about 15 minutes until all the water has been absorbed. Separate out the mandarin segments, or slice the orange. Combine the cooked quinoa with the chickpeas and spinach in a mixing bowl. Pour in the salad dressing and mix. Add the roasted beetroot and mandarin. Delicious served with feta cheese or slivered almonds.
Great vegetables & you can fine tune your vegbox to suit. Eating more seasonally & organic, so much better for the environment. Weekly newsletter helps understand organic farming & I’m happy supporting a local farmer.
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