Roast Vegetable and Quinoa Salad
Winter perfection when you're looking for something healthy to beat the winter blues. This roast vegetable and quinoa salad is a winter favourite!
Ingredients
- olive oil
- salt & pepper
- 1 beetroot
- 1 carrot
- 1 red onion
- 1 cup pumpkin diced
- 2 cups spinach or sub kale
- 1 cup cooked quinoa
- 3 oz feta
- ΒΌ cup pine nuts
Instructions
- Preheat oven to 220C/430F
- Dice beetroot, carrot and pumpkin into small pieces.
- Slice red onion into wedges
- Place beetroot, carrot, pumpkin and red onion in a bowl with about a tablespoon of olive oil and season with salt and pepper.
- Roast veggies for about 30 minutes or until soft (ish) and cooked through. You don't want your veggies going to mush so keep an eye on the cooking process. Set aside veggies to cool
- Place spinach, cooked quinoa and roast vegetables in a large salad bowl. Top with fetta and walnuts.
- Drizzle with balsamic vinegar and serve.