4 servings
Prep: 15 mins,
Cooking: 30 mins
Light and summery quinoa bowls topped with golden roasted vegetables with sweet pops of texture from the roasted cashew nuts make for the perfect addition to any braai table spread or enjoy as a meal on their own.
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Ingredients (12)
1 | butternut |
1 | carrot |
1 | red pepper |
1 ml | Robertson's black pepper |
1 sachet | Knorr Chakalaka soup |
80 g | cashew nuts |
30 ml | honey |
200 g | quinoa — rinsed |
1 | knorr vegetable stock pot |
45 ml | olive oil |
1 | garlic clove — finely chopped |
200 g | cowpeas — cooked |
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