Roast Vegetable and Quinoa Lunch Salad

Roast Veggie Salad

This is a go to lunch idea for me. It’s easy to prep, and is tasty and satisfying too. Recipe makes 3-4 lunches.

1 cup quinoa

2 cups water

2 kumara

2 capsicum

1 courgette

½ pumpkin

1 red onion

1tsp ground coriander

1tsp ground cumin

Bag of baby spinach

1 feta block

¼ cup sunflower seeds

Dressing:

A balsamic or tahini dressing go well with this recipe. Find the recipes here

Method

1. Preheat oven to 200deg celcius.

2. Cook quinoa: Rinse quinoa. Add quiona and water to a pot. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes. Leave with the lid on to steam for another 5-10 minutes.

3. Cut vegetables (apart from baby spinach) into chunky cubes and place on an oven tray. Drizzle with olive oil and herbs. Give the tray a good shake and cook in the oven for 15-20minutes until vegetables are soft. Remove from oven and allow to cool

4. Store quinoa and roast vegetables in an airtight container in the fridge

5. In the mornings, put a portion of quinoa and roast vegetable mix into a Tupperware container, followed by a handful of spinach, and ~2Tbsp of cubed feta.