Kristie Pyke’s Quinoa Salad

½ Cup Quinoa
1 Medium Size Sweet Potato
Jap Pumpkin (same quantity as sweet potato)
½ Red Capsicum
½ Yellow Capsicum
1 Medium Size Whole Head of Garlic (kept together)
1 Red Onion
4 Baby Beetroots
2 Big handfuls Baby Spinach 
2 – 3 Tablespoons of Toasted Pine nuts
Good Quality Mild Flavour Olive Oil
Good Quality Balsamic Vinegar

Prepare the dressing by cutting the whole garlic in half and squeeze out all the flesh into a bowl.
Add 1 – 2 Tablespoon of Olive Oil 
Add 1 Tablespoon of Balsamic Vinegar
Salt to taste
Mix all together

Preparation Method:
Prepare Vegetables for Roasting, Set oven to 180 – 200. Peel and cut into large bit size pieces the Sweet Potato, Pumpkin and Baby Beets. Cut up Capsicums and Red Onion. Place all vegetables in a bag with the whole head of garlic and coat in 1 Tablespoon of Olive Oil. Place on Baking Tray and roast in a the oven for 20- 30 minutes or until tender.
While vegetables are roasting place the Quinoa in saucepan of cold water, once boiling set the timer for 15 minutes. Drain and allow to cool. Remove vegetables from oven when baked and allow to cool for 20 minutes.
Place the Quinoa and a bowl and the Roasted Vegetables and toss with hands. Add the Baby Spinach and dressing and toss again. Sprinkle the Pine nuts on top then serve and Enjoy. Great served at room temperature or even better served cold the next day.*For a change you can also use Couscous in place of Quinoa.

Serves: 4 as a side or 2 mains

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