Curried immune-boosting quinoa salad
Servings Prep Time
2people 10minutes
Cook Time
35minutes
Servings Prep Time
2people 10minutes
Cook Time
35minutes
Instructions
  1. Slice carrot, parsnip and broccoli into byte-size pieces
  2. Whisk together curry powder, chilli, salt, maple syrup, apple cider vinegar and oil
  3. Pour over the veggies and roast in preheated to 180 degrees oven for 20 minutes
  4. Add your pumpkin seeds to the same bowl where you combined all the spices and toss them with extra 1/2 tsp of chilli(optional)
  5. Remove from the oven, give veggies a shake and sprinkle pumpkin seeds over
  6. Return to the oven and roast for 10-15 minutes more or till veggies are soft and caramelised and pumpkin seeds are toasted.
  7. To serve arrange your greens on the plate and top with cooked quinoa, roasted veggies and pumpkin seeds, cherry tomatoes, sliced avocado