BY Ceres Organics
Ready in 45 MINUTES | Serves 4
2 medium-sized beets, cut into wedges
4 medium-sized carrots, quartered
1 red onion, quartered
1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed
3 sprigs of fresh thyme
sea salt and pepper, to taste
1 cup Organic Quinoa, White
Organic Sesame Seeds, Unhulled (toasted for serving)
CREAMY AVOCADO DRESSING
half a large avocado, or 1 small one
¼ cup parsley, stems removed
juice of one lime
2 cloves garlic
½ cup water
Preheat your oven to 220°C. Transfer your vegetables to a baking tray lined with baking paper. Toss to coat with the olive oil, thyme and salt and pepper. Bake for around 25-30 minutes. Toss halfway through.
Next place the quinoa in a medium saucepan with 2 cups of water. Bring to the boil, then reduce to a simmer for around 15 minutes until you see those tails form! Transfer to a bowl and pop in the fridge to chill.
While the quinoa is cooking, add all the dressing ingredients to a blender and process until smooth.
To toast the sesame seeds, using a small pan over medium heat, dry toast for around 5 minutes until browned. Set aside.
To serve, divide the quinoa between bowls and top with the roasted vegetables, a drizzle of creamy avocado dressing and some toasted sesame seeds.