Ingredients   

¾ cup microgreens of choice
2 large kūmara, washed and cut into small cubes
½ cup quinoa
¼ sliced almonds
3 tablespoons olive oil

Dressing

Juice of 1 lemon  
1 tablespoon Dijon mustard 
2 tablespoons white wine vinegar
4 tablespoons olive oil  
Pinch salt & pepper

Method   

Preheat the oven to 180ºC. Spread kūmara on a baking tray and drizzle with olive oil. Bake for 20 minutes or until golden. Allow to cool

In a pot add quinoa and 1 cup of water. Bring to a boil, then reduce heat and simmer covered until liquid has been absorbed – around 15 minutes. Transfer to a bowl and set aside to cool

Whisk dressing ingredients together in a bowl

In a serving bowl, combine the kūmara and quinoa

Sprinkle over almonds, microgreens and drizzle with dressing before serving