Kumara Quinoa Jars

1 400g tin chickpeas, rinsed & drained

600g Kumara, peeled & diced

2 tbspn olive oil

1 telegraph cucumber, chunky dice

1 yellow capsicum, diced

1 250g punnet cherry tomatoes

1 c Quinoa, well rinsed

½ c fresh parsley leaves, finely chopped

200g Feta

fresh spinach leaves

mixed seeds – pumpkin, sesame, sunflower, linseed

Green Goddess Dressing

3 tbspn olive oil

3 tbspn lime juice

½ c packed coriander or parsley, chopped

3 tbsp sour cream

3 tsp honey

2 clove garlic, minced

salt & pepper to taste

Green Goddess Dressing

Place all dressing ingredients in a food processor, and pulse until combined.

Kumara Quinoa Jars

Combine 1 C quinoa in a saucepan with 2 cups cold water, bring to the boil and cook at a simmer over a low – medium heat for 20 mins until all the liquid is absorbed and the quinoa is tender. Remove the saucepan from the heat and add a lid to let the quinoa steam for 5 mins. Tip the cooked quinoa into a large baking tray and fluff up with a fork to cool and separate the grains. Once cool add the chopped parsley.

Pre heat the oven to 200°C fan bake. Place the diced kumara, rinsed chickpeas and olive oil in a baking dish. Toss to combine and season with salt & pepper. Cook in the oven for 20 – 30 mins, until the kumara is cooked and the chickpeas have coloured.

Select four 600 – 700ml jars with lids, add 2 – 3 tbspns of dressing to the bottom of each jar.   Layer each vegetable, quinoa, kumara/chickpeas and feta to the top of each jar, and sprinkle over 1 tbspn of mixed seeds. Add the lids and store in the fridge for day or so.

Serve by shaking jars carefully so dressing gets distributed, then eat from the jar or tip into a bowl to eat.