Winter roasted vegetable quinoa salad - The Jewish Chronicle
Too chilly for cold salads? Get your five-a-day with warming, tasty roasted veggies
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Ingredients
- 5 raw beetroots
- 1 large butternut squash
- 3 fennel bulbs
- 5 small red onions
- 170g tricolour quinoa
- 100g pomegranate seeds
- Coarse sea salt
- Spray olive oil
- Optional: balsamic glaze
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