Roasted Vegetable, Quinoa and Brown Rice Salad with Coconut, Tahini Sauce

Ingredients

1/4 large pumpkin, cut into cubes
3 carrots, sliced
2 large kumara, cut into cubes
1 red onion, sliced into wedges 
Olive oil
Salt and pepper

3/4 cup quinoa and brown rice mix (or grain of choice)
3 tbsp apple cider vinegar
3 tbsp extra virgin olive oil 
1/2 cup Italian parsley, finely chopped
1/4 cup pistachios, chopped (or any nut or seed of choice)

Coconut, Tahini Sauce

1/2 cup Cathedral Cove Naturals Lite Coconut Yoghurt
1/4 cup tahini 
Juice of 1 lemon
1 small clove of garlic (crushed)
1-2 Tbsp water (optional if you’re using a thick tahini)

Method:

1. Preheat the oven to 200 degrees, fan bake. 

2. Add the pumpkin, carrots, kumara and onion to a large baking tray (you may need to spread it across two trays). 

3. Drizzle over a generous amount of olive oil and season with salt and pepper. Pop in the oven to roast for 35-40 minutes, until golden brown and cooked through. 

4. Cook the brown rice, and quinoa mix as per packet instructions. Once cooked, drizzle over the apple cider vinegar, and olive oil and add the parsley; season with salt and pepper and set aside. 

5. To make the coconut, and tahini sauce add all of the ingredients to a small bowl and mix well to combine. You may need to add a little water to thin it out depending on the tahini you use. 

6. Toss the roasted veggies through the brown rice, and quinoa mixture, dollop over the coconut tahini sauce and sprinkle over the chopped pistachios. 

Serves 4-6.