roast vegetable + quinoa salad
1 large sweet potato
½ butternut pumpkin
1 capsicum
1 broccoli
3 potatoes
½ cup of quinoa
Garlic powder
Olive oil
Spinach
Feta
SERVING SIZE (FAMILY X 8) | Suitable from 6mo/starting solids
6mo/starting solids: serve vegetables as fingers or puree/mash, you can also include the quinoa in a puree, or combine with mashed avocado and make a ball/log to self-feed with
9mo +: serve in cubes and toss through quinoa with olive or avocado oil
Vegetables
Cut vegetables into cubes (fingers for your little one, if under 9mo)
Toss with olive oil and garlic powder
Place onto/into baking pan/dish
Roast in the oven at 180 degrees for 45-60 minutes
Quinoa
Rinse ½ cup quinoa under cool running water
Place into a pot with 225ml water
Bring to a boil on medium heat
Turn heat down to low, put lid on and simmer for 10 minutes, until water is absorbed
Remove from heat, keep covered and let sit for 10 minutes
Complete
Toss vegetables and quinoa together
For adults/older children – also toss through some spinach and feta (optional) with olive oil and balsamic (or dressing of choice)