I’ve been trying to get my weekly eating patterns in order… so I made up a huge batch of Roast Vegetable and Quinoa Salad for myself and my husband.
It sounds a bit fancy, but I just cubed 1 large sweet potato, 4 potatoes, 1 aubergine, 1 head of cauliflower and seasoned it all with garlic, salt, pepper and herbs.
I set the oven at 180C and roasted the vegetables for 1 hour.
Then I cooked 2 cups of quinoa.
Tossed everything together with a bit of olive oil, lemon juice and seasoning.
Threw in some fresh salad and fresh herbs (I had some leftover coriander and chives).
Split it all up into portions – about 10 containers!
Then threw into the freezer.