Beetroot: 100g (1 medium, peeled and diced), Quinoa (dry): 40g (1/4 cup), Avocado: 50g (1/4 medium), Kale: 30g (1 cup, chopped), Chickpeas (canned, drained): 60g (1/4 cup), Pumpkin seeds: 10g (1 tbsp), Lemon juice: 10ml (2 tsp), Olive oil: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Cumin: 1g (1/4 tsp), Paprika: 1g (1/4 tsp), Salt: 1g (pinch), Black pepper: 1g (pinch)
1. Preheat oven to 400°F (200°C). 2. Toss 100g diced beetroot with 3ml olive oil, a pinch of salt, and a pinch of black pepper. 3. Spread on a baking sheet and roast for 25-30 minutes, until tender. Let cool slightly. 4. Meanwhile, cook 40g quinoa according to package directions. 5. In a small bowl, whisk together 7ml olive oil, 10ml lemon juice, 3g minced garlic, 1g cumin, 1g paprika, and a pinch each of salt and pepper to make the dressing. 6. Massage 30g chopped kale with a small amount of the dressing for 1-2 minutes until softened. 7. In a serving bowl, arrange the cooked quinoa, roasted beetroot, massaged kale, 60g chickpeas, and 50g diced avocado. 8. Sprinkle with 10g pumpkin seeds and drizzle with the remaining dressing.
