Roasted Vegetable & Quinoa Salad

Ingredients

0/16 ingredients

½ cup cooked tricolour quinoa

5 cloves garlic (unpeeled & roasted)

1 red bell pepper

1 red onion

½ cup pumpkin

½ cup sweet potato

baby spinach and rocket leaves

1 tbsp chia seeds

2 tbsp pumpkin seeds

1 tsp black sesame seeds

2 tbsp dried cranberries

2 tbsp pine nuts or chopped walnuts

2 tbsp olive oil

¼ cup coriander leaves (chopped)

⅛ cup mint leaves (chopped)

balsamic dressing

Directions

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Cook the quinoa and set aside to cool.
Pre-heat oven to 180C.
Peel and cut the onions into quarters.
Peel and cut the pumpkin and sweet potato into equal cubes.
Place the onions, sweet potatoes, pumpkin, whole red bell peppers, and unpeeled garlic in a pan. Drizzle with olive oil and season with salt. Place in the oven and set a timer for 40 mins.
After the first 20-25 mins flip the pepper and continue to roast for the remainder of the time.
When the vegetables are roasted, set aside to cool to room temperature.
Cut the cooked bell peppers into strips.
Lightly toast the pine nuts in a frying pan.
Prepare balsamic dressing using my recipe here.
Put the quinoa, roasted veggies, greens, seeds, berries, nuts, and dressing into a bowl. Toss to combine.
Serve with grilled prawns to make it a meal!