Add dry quinoa to boiling water/stock and allow to boil gently for 8 – 10 minutes or until the grains are tender. Set aside.
In a large bowl, coat fennel bulb, zucchini and baby carrots with oil, then sprinkle with ground cumin, then roast at 180°C for 20 – 30 minutes or until just tender. Set aside.
Once cooled a little, toss roasted vegetables in a bowl with Pesto Dressing Supreme.
In another large bowl, mix cooled quinoa with preserved lemon rind, red onion rings and rocket leaves.
To serve, spread the quinoa mix as the base, followed by roast vegetable mix and garnish with more rocket leaves and drizzles of sauce.
Roza’s Gourmet is a Brisbane based, Australian owned business that lovingly creates an extensive range of gourmet sauces, dips, soups, bone broth and crackers. Our premium range is available Australia wide.