Roasted Vegetables & Quinoa Salad with Toasted Cashews
Spiced roasted beetroot, carrots and red onion tossed with quinoa, baby spinach and red wine vinaigrette, finished with toasted cashews and parsley.
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Nutrition
Protein
19g
Carbohydrate
83g
Fat
21g
Cooking time: 40 minutes
Spice level: Mild
Cook within 3 days.
Ingredients:
- Beetroot, trimmed, peeled, quartered or halved
- Baby spinach
- Spice mix
- Carrots, peeled, cut into thin batons
- Quiona
- Red onion, peeled, cut into slices
- Italian parsley, leaves only, chopped
- Red wine vinaigrette
- Cashews, toasted
Allergens: allium, tree nuts, sulphites
Nutrition: Protein 19g, Carbohydrate 83g, Fat 21g
Produced in a facility that processes milk, eggs, fish, sulphites, shellfish, tree nuts, peanuts, wheat, and soybeans.
This recipe is subject to ingredient changes, and the exact ingredients may differ slightly from the recipe image.
Full recipe included in your Kook BOX