Roast Vegetable, Quinoa & Bean Salad

Simple, healthful, hearty and delicious.

Serve smothered in Tahini Sauce.

Or alongside a spinach salad, with a balsamic dressing.

INGREDIENTS

Roast Carrot, Broccoli, Capsicum and Beetroot
Cooked Quinoa
Chopped Avocado
1 tin of 4-bean mix, drained and rinsed (or 1 tin of kidney beans, drained and rinsed)
Salt and pepper to taste

INSTRUCTIONS

Toss. Drizzle. Serve.

(I serve this as a cold salad)
 

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