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Introducing KeepCup Enthusiast, Brooke!

Posted by Kacey O'Callaghan on

Introducing Brooke...

3 things still on your bucket list?
- Hike the Tour du Mont Blanc track (a 10 day hike through france, italy & switzerland)
- Skydive
- Run a marathon

Biggest guilty pleasure?
I’m a sucker for my nan’s chocolate mud cake!

What are you most passionate about?
People’s happiness & becoming a less wasteful society.

Aspirations?
To have a job that I love and that allows me to travel around the world, helping people.

Do you have a favourite blogger? Why?
Funnily enough despite the technological world we live in, I don’t really follow any bloggers.

Tell us a random fact most people don’t know about you?
To destress I either cook or clean! (weird I know, somehow I become calmer when things are put in order)

What do you like to do in your spare time?
Hang around with my family and friends, create a mess in the kitchen or play netball.

Share your fav recipe!
Roast Veggie & Quinoa Salad. My meal prep go to! This generally gets me lunch for a week!

2 Carrots
1 Zucchini
1 Eggplant
1 Red Capsicum
1 Green Capsicum
200g Mushies
1 Sml Sweet Potato
250g Cherry Tomatoes
500g Tri-Colour Quinoa

Dressing -
Tahini
Honey
Wholegrain Mustard
Salt
Balsamic Vinegar
Olive Oil
(dressing is done to taste; I kinda just guess because I don’t use recipes, start with a couple of tablespoons of each and build off that)

Cut up all the veggies into reasonable sized pieces for roasting. Set them out in a roasting dish, drizzle with olive oil and season with some garlic & mixed herbs.

Whilst these are cooking, rinse one cup of quinoa, put in a pot with two cups of water and bring to the boil, simmer for 10-15mins until the water is absorbed and quinoa is tender.  

Once the quinoa is done, set it aside and prepare the dressing. Mix all of the ingredients together until you’re happy with the flavour.

Once veggies are cooked, combine them with the quinoa and then dress the ‘salad’.


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