South African Vegetarian Rainbow Stacks: A Mouthwatering, Colorful Feast for the Eyes and Taste Buds

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup cooked quinoa 2 cups baby spinach, washed and dried 1 cup cherry tomatoes, halved 1/2 cup avocado, sliced 1/2 cup black beans, cooked and rinsed 1/4 cup pickled red onions, thinly sliced 1/4 cup sweet corn, fresh or canned 1/4 cup roasted butternut squash, diced 1/4 cup feta cheese (use vegan feta for a completely vegetarian dish) 2 tbsp olive oil Salt and pepper to taste

Instructions

1. In a medium sized bowl, toss the cooked quinoa with a drizzle of olive oil, salt, and pepper. Set aside.
2. Prepare the veggies by washing and cutting them into the desired shapes and sizes.
3. Assemble each stack starting with a layer of quinoa, followed by layers of spinach, cherry tomatoes, avocado, black beans, pickled red onions, sweet corn, butternut squash, and feta cheese.
4. Drizzle the top of each stack with a light drizzle of olive oil and season with salt and pepper to taste.
5. Serve immediately.

Chef’s Insight

The combination of flavors and textures in this dish creates a harmonious balance that will satisfy any vegetarian palate.

Notes

Feel free to customize the stack with additional vegetables or ingredients to suit your preferences.