Set oven to 220ºC. Place quinoa in a saucepan and cover with water. Bring to the boil and simmer for 10-15 minutes until tender. Drain and rinse.
2. Roast the vegetables
Dice carrots and beetroots. Trim and halve radishes. Wedge onion. Toss on a lined oven tray with 1/2 tbsp oil, 1 tsp cumin, 1/2 tbsp maple syrup, salt and pepper. Roast in oven for 20 minutes until cooked through.
3. Make the dressing
Whisk together 1/2 cup aioli, 2 tsp garam masala, 2 tbsp vinegar , 2 tbsp sesame oil and 2 tbsp water. Season to taste with salt and pepper.
4. Prepare the fresh toppings
Trim and roughly cut watercress. Halve and peel avocado (see notes).
5. Finish and plate
Divide quinoa among bowls. Top with roast vegetables and fresh toppings. Spoon over dressing and sprinkle with spiced sunflower seeds (to taste).
To prepare your avocado: Rotate the avocado around your knife until it’s completely cut in half. Hold both sides of the avocado and twist to pull it apart. Carefully knock the stone with the heel of your knife to embed it. Twist to remove the stone. Use a spoon to scoop the flesh from the skin.
Black quinoa, 1 packet (200g)
Radishes, 1/2 bunch *
Red onion, 1
Vegan aioli, 1/2 cup *
Watercress, 1 sleeve
Spiced sunflower seeds, 1/2 jar *
From your pantry
Oil (for cooking), salt, pepper, maple syrup, apple cider vinegar, ground cumin, garam masala, sesame oil