This recipe is one of my new favourites. In winter I just live on roasted vegetables but I love them so much, I have no problem with that. I add them to cous cous, to quinoa, to farro – they go well with anything so I can use them as a side dish for husband’s meaty dinner. This delightful dish – it’s not really a salad, but that’s the closest term – is very yummy with all the herbs and spices. Also very fulfilling and healthy (quinoa is a good source of protein and iron so vegans and vegetarians must incorporate it into their diets), but low in calories. I’ve paired it with smoked tofu and grilled halloumi but all veggie patties or filled pastries could go well with this. To be honest, it’s beautiful on its ow too, and completely guilt-free, eat as much as you want!
The bonus is: it’s totally foolproof, so easy to prepare this and it looks really good (if that’s something you want to achieve).
This post is linked with #FabFridayPost