INGREDIENTS (serves 4)
1.5 cups quinoa
3 cups vegetable stock
1 tsp turmeric powder
1 small fennel bulb
1 yellow pepper
1 red pepper
I red onion
1 courgette
½ aubergine
2 cloves garlic, crushed
Large handful coriander, chopped with stalks
3 tbsp olive oil
100g goats’ cheese, crumbled
100g mixed green salad leaves (rocket, spinach, beet leaves, watercress & fresh coriander)
Dressing:
100ml olive oil
1 tsp cayenne pepper
2 tbsp ground cumin
2 tbsp tomato puree
4 tbsp lemon or lime juice
DIRECTIONS
Pre heat oven 200’C
Rinse the quinoa and place into a saucepan
Add turmeric to the stock and cook over a moderate heat for about 10 minutes, remove from the heat, cover and leave it to absorb any remaining water for 10 minutes, then leave to cool.
Cut all vegetables in 1 inch squares, in a large baking tin toss them in oil with garlic, coriander, salt and pepper, set aside for 15 minutes or so, then roast for 30 minutes. Leave to cool.
Whisk the dressing ingredients together.
Now in deep bowl (glass is best) assemble the quinoa, then the veg, drizzle well with dressing, then the cheese and top with the leaves, drizzling dressing as you go.
