Deliciously crunchy and easy to make salad to impress. Packed with slow releasing carbohydrates, protein and healthy fats.
I love eating quinoa on a regular basis as it is a complete plant-based protein, naturally gluten-free and aids recovery after intense training.
I like to make it ahead of time and have it as a side dish after training or dinner.
Makes: 2 portions
Preparation time: 60 minutes
– 1 cup cooked tri-color quinoa
– 2 medium beets
– 1/2 medium butternut squash
– 1/2 small celeriac
– 1/2 cup spring onion
– 2 tbsp olive oil
– 1 tbsp roasted pumpkin seeds
– 1/2 tbsp roasted pine nuts
For the dressing:
– 1 tbsp tahini
– 1 tbsp lemon juice
– 1 tbsp maple syrup
– 2 tsp tamari
1. Pre-heat the oven to 190 degrees celsius and line a baking tray with olive oil.
2. Peel and wash the vegetables. Cut into small even sized pieces and coat in olive oil and salt.
3. Transfer to the baking tray and bake for about 30 minutes or until lightly browned. Remove from the oven and allow to cool.
4. Meanwhile cook the quinoa in lightly salted water for about 15 minutes or until cooked al dente. Removing the quinoa from the water before it has cooked completely will add a nice crunchy texture.
5. Next, prepare the dressing. Mix the ingredients until smooth and set aside.
6. In a large mixing bowl gently mix together roasted vegetables, quinoa and chopped spring onion. To serve, pour the dressing over the salad and sprinkle with the seeds.