Recipe by: her.be.laurDescription: Quick, easy, tasty, nutritious, & flexibleServes: 2 Ingredients: 1 cup Quinoa, 1 1/4 cup Water (optional: use 3/4 cup water and 1/2 cup veggie stock), 1/4 Butternut pumpkin, 1 Red capsicum, 2 cups Spinach, 30g pinenuts, 30g Pistachios, 2tbsp vegan mayonaise or cheese spread or dressing Instructions:1. Preheat oven to 180’C2. Cut pumpkin and capsicum into 1-2cm cubes3. Place cubed veggies on baking tray lined with baking paper — put in pre-heated oven for 20-30 mins (may need a bit longer if not fan-forced)3. Rinse and cook quinoa as per package instructions (optional: add veggie stock for …
