Cup of red quinoa
500 grams red kumara
oil and flaky salt
1/4 cup tahini
1/4 cup peanut butter (preferably sugar free)
1 garlic clove
1cm grated ginger
1/2 tsp chipotle powder
1 tbsp rice vinegar
3 tbsp water
1 tbsp pure maple or agave
Boil quinoa in water as per instructions on packet.
Leave skin on kumara and cut in to wedges then toss in oil and sprinkle with salt and roast at 180 degrees for aprox 30 mins.
To make dressing mix all ingredients together and use the water to get desired consistency. Then toss quinoa, kumara and dressing together.
To assemble put baby spinach on plate, top with the kumara/quinoa salad then sprinkle coriander and chopped nuts.