- 500g sweet potato (cut into bite size pieces)
- 1 red capsicum (cut into thin strips)
- 1 eggplant (cut into bite size pieces)
- 1 cup of quinoa
- 2 cups of water
- 100g of rocket or baby spinach
- 100g of pitted Kalamata olives (optional)
- Olive oil
- 1 tbsp balsamic vinegar
Step 1. Preheat oven to 180°F
Step 2. Line a baking tray with baking paper and spread the vegetables evenly on top. Drizzle them with olive oil. Bake veggies for one hour and then set aside to cool.
Step 3. Rinse the quinoa until the water runs clear and drain. Heat a teaspoon of oil in a medium heat saucepan and add the drained quinoa to lightly toast for about one minute. Add the water and bring to a boil. Turn the heat down and simmer, covered, for 15 minutes. Turn the heat off after 15 minutes and let sit, covered, for another 5 minutes. Remove lid after 5 minutes and fluff with a fork, allow to cool.
Step 4. Transfer the cooked quinoa to a large bowl and drizzle with the balsamic vinegar and some oil. Add the roasted vegetables, olives and rocket/baby spinach and mix everything together. Season with salt and pepper