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ROAST VEGIE QUINOA SALAD
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INGREDIENTS
1 cup quinoa
2 cups vegetable stock
4 cups roasted vegetables, bite size
3 handfuls baby spinach
½ cup goat feta, cubed
1 avocado
1 tsp Himalayan salt
METHOD
Cook the quinoa in the vegetable stock. Add roasted vegetables and stir through. Wash baby spinach and gently stir through with a fork. Place in a bowl and add feta. Slice avocado and layer on top. Sprinkle with salt.
Can be eaten warm or cold. We prefer it warm. Nourishing!
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Simone Kleyn works as a Fitness and Nutrition Consultant and is a Director of Fitness Nutritious. Call Simone on 027 630 6519 for a free consultation.
www.facebook.com/fitnessnutritious
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