Crispy Quinoa & Roast Veggie Salad

Alongside brining you the Very Best Workouts I can possibly create, my focus has always been on being the best mum I can be for my girls. Designing an At Home Workout Program has been a huge part of being able to do both. When it comes to my girls, for me, it’s all about Awareness, Sensitivity, Evolving and Adapting as they grow. And the love, support and care they need looks different on each of them.

With my second eldest I’ve been able to join a fortnightly Kitchen Garden Program with her at school. Personally, I volunteer for the kitchen component, as mama loves to cook and it’s memorable time for us to spend together. That said, the recipes are clean, simple and straight from the Garden to the Kitchen, so the whole experience is inspiring. The other day we made a Crispy Quinoa Salad. Not sure about you, but I’ve never thought about pan frying cooked quinoa into clusters. but it sounded so good I had to adapt it into my own Roast Veggie Salad. And of course, share my Recipe with you guys, because who else is going to love a Healthy New Recipe idea more than us? xoxo

Ingredients
Serves 2
1 cup cooked quinoa
1tbs Extra Virgin Olive Oil
For the Roast Veggies
1/4 butternut pumpkin, chopped
1 carrot, sliced
1/2 cauliflower. chopped
1/2 red capsicum, scliced
1tbs Extra Virgin Olive Oil
Sea Salt to taste
For the Salad
2 handfuls rocket leaves
1 tomato, diced
2-3 stalks celery, sliced
4tbs pomegranate seeds
Dressing
Juice of half a lemon
2tbs Balsamic Vinegar
1tbs Extra Virgin Olive Oil
1tsp Maple Syrup
Sea Salt to taste

Directions
1. Preheat the oven to 190degrees. Line a baking tray with baking paper. Place the Veggies fro roasting on the tray, drizzle with olive oil and sprinkle with sea, toss to coat evenly. Transfer to the oven. Cook for 20 Minutes. Remove the Capsicum and continue to cook for another 10-15 minutes or until golden. Remove from oven and set aside.
2. Heat 1tbs olive oil in a medium sized fry pan on medium heat. Add the quinoa, flatten in the pan with a spatular and allow to cook for a couple of minutes or until beginning to crisp. Toss, flatten once again and cook for another few minutes until crispy and golden.
3. In a small bowl. whisk together dressing ingredients. In a seperate mixing bowl, combine the quinoa, celery and pomegranate seeds, season with sea salt, mix together well.
4. To assemble the salads, divide the rocket and tomato between two serving bowls. Top with quinoa mixture and roast veggies. Season with sea salt, an extra squeeze of lemon juice and enjoy xox