Roasted Root Veg with Quinoa, Spinach, Sunflower Seeds with a Herby Green Dressing
This quick and easy lunch never fails to please and is perfect if you’re looking for hearty but healthy lunch this January. Mix and match with your favourite colourful root vegetables for the ultimate nutritional punch alongside the green herby dressing. This dish sets you well on your way to hitting your target of 30 different plant foods per week. You can add an extra protein source if you wish such as flaked salmon, poached chicken, or an egg!
Serves: 4
Ingredients
2 large beetroot, peeled and chopped into wedges
1 large sweet potato, chopped into wedges
1 butternut squash, peeled and chopped
1 large carrot, peeled and chopped
olive oil for roasting
nigella seeds
2 tsp ground turmeric
200g quinoa, rinsed
500ml vegetable stock
2 large handfuls spinach
small handful sunflower seeds
small handful walnuts
salt & pepper to taste
Herby dressing:
1/2 cup fresh parsley
1/2 cup fresh mint
1/2 cup fresh coriander
200ml extra virgin cup olive oil
2tbsp apple cider vinegar
squeeze lemon juice
2 tsp maple syrup
2 tsp wholegrain mustard
pinch salt
Method
1. Preheat the oven to 200C fan.
2. Add the chopped vegetables to a large mixing bowl and toss through the olive oil, turmeric, nigella seeds, salt and pepper.
3. Spread these out on a lined baking tray or two and roast in the oven for 30 minutes.
4. Meanwhile cook the quinoa. Add it to a pan with the stock and simmer for 15 minutes, then remove from the heat and set aside with the lid in for 10 more minutes until al the water is absorbed and the quinoa is fluffy.
5. Make the dressing by adding all the ingredients to a high speed blender.
6. Toss the spinach with the quinoa, roasted veg, and 2 tbsp of the dressing. Add in the sunflower seeds and walnuts.
7. Divide the mixture between plates and drizzle with a little extra dressing.
8. Serve with an extra protein source or enjoy as it is.
