Serves 2. GF, NF
100g quinoa
1 carrot
½ squash
1 red onion
1 parsnip
½ cauliflower
Handful salad leaves
Handful spinach
2 rosemary sprigs
5 cloves garlic
Dressing:
3 tbsp tahini
1 lemon, juiced
2 tbsp olive oil
1-2 tbsp water to thin
Method
Preheat the oven to 180 degrees Celsius.
Chop the carrot, squash, onion, parsnip and cauliflower into similar sized chunks and place onto a baking tray.
Quinoa is a dream to cook with because it cooks quickly (15 mins), is highly nutritious and contains all 9 essential amino acids, which is rare in plant-based foods. It provides 5 more grams of fibre and double the protein of rice and is just as versatile. It has a lovely nutty taste, holds spice well and is gluten free. Quinoa flour is a great option for gluten free baking too.
"Superfoods to Superhealth addresses head-on the great individual and public health challenges of our time: the conditions we all fear most, such as cancer, dementia, obesity, diabetes, heart disease and autoimmune disease.” Dr Hilary Jones
