Late Summer Quinoa Salad

I love the blend of fresh and baked vegetables combined with spices and fresh herbs. Steam baking the root veges keeps the health-o-meter way up high and who’s missing the oil when it tastes this good! Serve either warm or cold.

SAM_1142 (Small)

1 cup of quinoa, rinsed (I use red coz it's pretty)
2 cups of water
1/4 cup vegetable stock
1 large red onion, 3/4 cut into segments, 1/4 thinly sliced
1 C cubed pumpkin
1 tsp of cumin
1/2 tsp of turmeric
1/2 tsp cayenne pepper
1-2 beetroot
1 avocado
Handful of fresh basil or coriander
Cherry tomatoes (optional)

1. Bring the quinoa and 2 cups of water to the boil. Stir, cover and reduce heat to low. Let the quinoa cook for 10-20 minutes or until soft and water is absorbed. (Use a rice cooker if cooking bigger amounts)
2. In a medium oven, bake the beets, pumpkin and onion segments in 1/4 cup vege stock in a covered pan until soft.
3. Stir salt, pepper, cumin, turmeric and cayenne pepper into the quinoa.
4. Mix though the onion and carefully fold in the baked veges.
5. Garnish with fresh herbs, red onion slices and avocado.