HIGH-PROTEIN QUINOA SLATKA

• 1 large roasted beetroot
• 2 carrots
• 2 parsnips
• 100 g goat cheese
• 1 tablespoon pine nuts
• 2 teaspoons Purella black cumin
• 40 g Purella quinoa
• 1 tablespoon olive oil for roasting vegetables

Dressing: 

• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon lemon juice
• 1 pinch of Himalayan salt
• freshly ground pepper

1. Peel the carrots and parsnips, cut them into thick strips, drizzle with olive oil, and roast in an oven preheated to 180 degrees for 45 minutes
2. Cook the quinoa in a 2:1 ratio for about 15-20 minutes
3. Peel the beetroot and cut it into half-slices
4. Mix all the dressing ingredients
5. Toast the pine nuts in a dry pan
6. Place the cut roasted vegetables, half-slices of beetroot, and quinoa in a bowl, then add the dressing. Sprinkle with crumbled goat cheese, black cumin, and toasted pine nuts