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Warm Rainbow Salad

October 31, 2018

 

(sugar free, dairy free, egg free, gluten free)

 

I make different versions of this dish all the time, because the concept is one of my favourites.  Take whatever veg you have and throw it in the oven (or use left over roast veg like I did).  Cook a pot of quinoa, find some greens, and add the dressing.  It's easy, flavour wise it's the bomb, and I love that everyone gets to build their own salad just the way they like it!

 

This pic was taken during a super lovely girly get together recently.  Thanks for the inspiration gals!

 

Ingredients:

 

2 cups quinoa (soaked for 6 hours or overnight)

veggies to roast (I used pumpkin, sweet potato, carrots, beetroot, eggplant... whatever you like)

greens (I used 2 zucchini, grated, and a bunch of asparagus)

2 cloves garlic

coconut oil

salt

 

For the dressing:

 

Juice of half a lemon

1 tsp tahini

2 tsp honey

1/4 cup or thereabouts olive oil

salt & pepper

 

Cut your veggies for roasting and place them on a tray with a little coconut oil, 1 clove garlic, diced, & salt.  Roast at about 220º until done the way you like it.

 

Rinse the quinoa and add to a pot with 3 cups water.  Simmer for about 15 mins.  The water should all have been absorbed and the grains should be tender.

 

With the greens... add 1 clove of garlic to a pan with a little coconut oil & salt.  Add the asparagus (or whatever you're using and cover.  Simmer (which steams it) for a couple of minutes, then add the grated zucchini and turn the heat up.  Keep moving around the pan for a couple of minutes until the zucchini has released its water.  You're done!

 

For the dressing, just mix all the ingredients together.

 

As you can see, I like to put each dish on the table and let people dig in to whatever they're loving!  I like the sense of connection that comes out of people passing food around!

 

So grab your bowl, add the bits that take your fancy, and drizzle some dressing over the top.  Yuuuuuummm!!!

 

Enjoy

 

Kate x 

 

 

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