Ingredients:

• 1.5 cups of quinoa
• 3 cups water or vegetable stock
• 4 medium beets, cubed
• 2-3 medium yams, cubed
• 1-2 TBS olive oil for roasting yams & beets
• 1 cup frozen corn
• 1 can of eden black beans
• 1 cup of finely diced red onion
• 1 bunch of cilantro
• 2-3 cloves of garlic
• 1/3 cup olive oil
• 1/3 cup Omega Nutrition chilli garlic flax oil
• 1/3 apple cider vinegar
• 1 tsp cumin seed powder
• ½ tsp sea salt
• 1tsp agave syrup
• pepper to tastle
• 1 cup of goat feta crumbled or cubed

Preparation:

1. Preheat oven to 375 degrees
2. Bring quinoa & water or stock to a boil, cover and let simmer for 15 minutes.
3. Peel & cube yams and beets. Toss in olive oil (1-2 TBS) and roast in oven for 30 minutes or until tender and starting to crisp.
4. Run water over corn & beans in a colander until corn is thawed and beans are clean.
5. Prepare sauce in a food processor. Put garlic in first to mince, add both oils, apple cider vinegar, cilantro, agave, salt, pepper & cumin.
6. Add beets, yams, corn, beans & onion to quinoa.  Fold the sauce and goat feta in. Feta optional (recipe is vegan if you omit it)
7. Tastes good warm as a side dish or cold as a salad. Also keeps well for left overs the next day!