Serves 12


3 cups quinoa
6 cups veggie stock
1 1/2 cups organic cauliflower (small florets)
1 cup small organic Italian squash, cubed (zucchini)
2 cups butternut or acorn squash, peeled and cubed
1 cup organic red onion, cubed
1 cup garnet yams
1/4 cup olive oil
1/2 tsp. sea salt
Dash of pepper
1/2 tsp. curry powder
Butter lettuce or mixed greens

3 lemons (organic if available)
Zest of 1 lemon
1/4 cup olive oil
1 tsp. curry powder

1 whole bunch organic chives cut in 1/2-inch sections (1 cup of chopped green onions can be used instead of chives)

Preheat oven to 350°.

Put the quinoa and the vegetable stock or water in a saucepan and bring to a simmer. Cover tightly and continue to simmer for 20 minutes. Remove from heat and let cool. Set aside.

Mix the vegetables together in another bowl with the olive oil. Add the pepper, sea salt and curry powder and thoroughly toss together until the vegetables are evenly coated with the olive oil and the curry powder is completely blended in.

Lay the vegetables out on a baking pan and bake in the oven for approximately 30 to 40 minutes, just until the edges are brown and the root vegetables are cooked. Let cool.

Mix all the dressing ingredients together in a large bowl. Add the vegetables to the quinoa mix. Pour the dressing on top and gently toss all ingredients together. Toss in the chives and gently mix together.

Place lettuce leaves on a plate. You can use butter lettuce or just mixed greens. Scoop the quinoa on top of the leaves.

Chef Rosie 2013 ©