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 …
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