Warm Winter Salad

 

The essentials

Ingredients

• Handful of cherry tomatoes
• 1 red pepper
• 1 courgette
• 2 sweet potatoes
• 1 tsp rosemary
• 1 tsp paprika
• 2 tbsp coconut oil
• 200g quinoa (dry weight)
• 400ml water
• 2 tbsp balsamic vinegar
• Salt and pepper

Serves 6 as a side salad

 

Method

Preheat oven to 180°C.

Roughly Chop all the veg to similar sizes (we like to leave the cherry tomatoes whole). Place them all in a roasting tray with the oil and rosemary, paprika, salt and pepper. Put in the oven for about 40 minutes, checking and mixing half way through.

In the meantime cook the 200g quinoa in cold water. Bring quinoa and liquid to a boil in a medium saucepan. Reduce heat to very low, cover and simmer until tender and most of the liquid has been absorbed, for 15 to 20 minutes. Fluff with a fork.

Once both the quinoa and vegetables are ready combine them in a large bowl and add the balsamic vinegar and season with salt and pepper if needed.

It’s lovely served hot or cold.

 

A little bit extra

This is an easy way of getting your veggies in during the winter months. It’s easy to stick to those usual comfort foods that end up not making us feel that great afterwards. Try this warm, it really is a feel-good dish. And as an addition – to for those who aren’t dairy free or vegan, try this with a sprinkle of goats cheese or feta cheese once it comes out the oven.

One serving of our Warm Winter Salad will give you the following goodness:

 

Carbs: 38.3g

Sugars: 5g

Fats: 6.8g

Protein: 6g

Calories: 234