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