A recipe we're loving right now: by Keep it Cleaner

INGREDIENTS
  • 1 parsnip
  • 1 sweet potato
  • 2 garlic clove
  • 1 handful rosemary
  • 1 handful thyme
  • 1 tbsp goats cheese
  • 2 tbsp extra virgin olive oil
  • 1 tbsp roasted pepitas
  • 1 cup quinoa
  • 2 tbsp pumpkin seeds
  • 2 tbsp sage
  • ½ red onion
  • 2 tsp seeded mustard
  • 1 lemon
  • 1 handful parsley
  • 2 tbsp dried cranberries

 

INSTRUCTIONS:

  • STEP 1

    Preheat oven to 220 degrees celsius and line baking tray with baking paper. Wash root vegetables and then cut into long strips.

  • STEP 2

    Combine 1 tbsp olive oil, minced garlic and fresh chopped herbs and pour evenly onto root vegetables. Roast for 40 mins.

  • STEP 3

    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.

  • STEP 4

    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.

  • STEP 5

    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!

  • EXTRA NOTES

    Keep in mind this is a side dish, so serve it with your choice of protein!

     

    Enjoy! Reach out and let us know what you think if you give it a try! 

    Stephanie
    Founder Saltysea

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