I generally like to cook once, eat twice where possible. Anything to make my day and food choices, that little bit easier.

This salad is amazing to take for lunch the next day as you can eat it cold!

You can use any veggies you have left over in your fridge! Throw them all together in the oven, roast away, whip up your quinoa and boom you have dinner (and lunch for tomorrow) ummm hello EASY!

Such a nutrient-dense meal to throw together, it wont leave you feeling heavy or bloated. Just full and healthy AF!

The dressing is seriously devine, so buttery and yummy.

Let me know if you make this delish wholesome salad, if you used different veggies and how it turned out!

INGREDIENTS (*CHOOSE ORGANIC WHEN POSSIBLE)

• ½ cup Quinoa
• 1 cup Spinach
• 2 Zucchini’s
• 1 Sweet Potato
• 2 large Carrots
• 1 Eggplant
• Bunch of Parsley
• ¼ Lemon
• 1 tbsp Ghee
• 2 tbsp Garlic Oil
• Paprika
• Tumeric
• ¼ cup Silvered Almonds
• Salt And Pepper, to taste (or Cayenne Pepper)
• Feta is also great to add!

METHOD

Pre-heat oven to 180 degrees.

Prepare quinoa according to package directions. Set it aside to cool.

In a small pan over medium-low heat, melt the ghee with the garlic oil. Turn off the heat and allow it to sit for 5 minutes.

In 2 large baking trays, place the sweet potato and carrots into one and the eggplant and zucchini in the other.

Pour the garlic, ghee dressing over all of the vegetables tossing to ensure they are covered.

Sprinkle paprika and turmeric over the sweet potatoes.

Roast the vegetables for 35 to 40 minutes, tossing occasionally, until they are golden brown or to preference.

Add the silvered almonds to one tray when there is 5 minutes to go.

Remove everything from the oven and set aside to cool slightly.

Place cooked, cooled quinoa in a large salad bowl. Toss in the roasted vegetables.

Add in your spinach and parsley. Drizzle the lemon and if you would like some coconut oil to further dress if you prefer.

Toss everything and serve.