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This is such a tasty dish for veggies. The goat’s cheese and cranberry make this so special. Serve for 6 as a side, or serve for 4 as a main.
Preheat oven to 220 degrees celsius and line baking tray with baking paper. Wash root vegetables and then cut into long strips. Combine 1 tbsp olive oil, minced garlic and fresh chopped herbs and pour evenly onto root vegetables. Roast for 40 mins.
Meanwhile, rinse raw quinoa thoroughly under water to remove the bitter taste. Place in a small pot, and cover with 2 cups water and a pinch of salt. Simmer on low heat until the water has been absorbed completely by the quinoa. Set aside to cool.
Finely slice red onion. Heat pumpkin seeds in a fry pan until lightly golden. Combine quinoa, pumpkin seeds, cranberries and red onion to make your salad.
Finally, create your dressing by mixing 1 tbs olive oil with the juice of half a lemon and the seeded mustard. Drizzle over salad. Roughly top the goat’s cheese and add, along with the pepitas. Season with salt and pepper. Enjoy!
Keep in mind this is a side dish, so serve it with your choice of protein!