Fennel & Apple Salad (RAW)
Banana Coconut Pie (RAW)
170 g (1 cup) cooked quinoa
300 g (2 1/2 cups) cauliflower
8 Brussels sprouts (purple/green)
2 tbsp olive oil
salt and pepper to taste
50 g (1 cup) fresh bean sprouts
1 handful coriander
3 tbsp pesto
Soak quinoa in water overnight. Discard water, wash throroughly and cook for 20 minutes. Set aside and let cool.
Preheat oven to 200 C.
Wash and cut the cauliflower florets and Brussels sprouts into equally sized pieces. Spread out evenly on a tray lined with parchment paper and drizzle with olive oil. Sprinkle with salt and pepper and roast on both sides until golden.
Meanwhile wash the bean sprouts, cut the coriander and slice the Bocconcini.
Once your veggies are roasted place them into a large bowl and add quinoa, then toss with sprouts, coriander and Bocconcini.
Drizzle pesto on top and serve warm with fresh bread.
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