Healthy Harissa Roasted Vegetable Salad

• YIELD: Serves 2 (2 Servings)
• PREP: 10 mins
• COOK: 45 mins
• READY IN: 55 mins

Ingredients

• 1 Cup Red Or White Quinoa Cooked & Cooled
• 2 Candy Stripe Beetroots Quartered
• 1 Cup Pumpkin Diced
• 1 Zucchini Diced
• 1 Cup Eggplant Diced
• 1 Red Onion Quartered
• 1 Small Red Capsicum Sliced
• 4 Garlic Cloves Peeled & Roughly Chopped
• 2 Tbsp Melted Coconut Oil
• 1/2 Tsp Ground Cumin
• 1/2 Tsp Ground Turmeric
• 1/2 Tsp Hasrissa Spice Powder
• 1/2 Cup Fresh Parsley
• 1/2 Cup Fresh Coriander

Instructions

1. Preheat oven to 200ºC
2. Melt the coconut oil, and whisk in the cumin, turmeric and Harissa spice powder
3. Drizzle it over the diced vegetables and toss to combine
4. Bake in an oven proof dish for 45 minutes, or until tender
5. Combine with the quinoa and serve with fresh herbs and a squeeze of lemon juice

• CUISINE: Moroccan
• COURSE: Salad
• SKILL LEVEL: Beginner