Recipe ideas: Quinoa and roast veggie salad

A nourishing salad full of colourful veggies, brought to life with walnuts and pomegranate seeds.

Ingredients

• 1 cup cooked quinoa
• Mix rocket and baby spinach leaves
• ¼ butternut pumpkin chopped into roughly 2x2cm pieces
• ½ large sweet potato chopped into roughly 2x2cm pieces
• Handful of walnuts
• Fresh corn, boiled and cut off the cob
• ½ cup crumbled bocconcini cheese
• Handful pomegranate seeds
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons sea salt
• Handful of fresh rosemary leaves, stalks removed
• 2 cloves of garlic very finely chopped
• Fresh thyme

Yoghurt dressing

• 4 tablespoons natural, no added sugar yoghurt
• Drizzle of olive oil
• 2 tablespoons lemon juice
• Sea salt
• Cracked pepper
• Oregano
• Garlic

To prepare

1. Preheat oven to 180°C.
2. Place pumpkin and sweet potato in a large bowl.
3. Add olive oil, balsamic vinegar, sea salt, fresh rosemary and garlic and mix into veggies well.
4. Place veggies into a baking dish and roast in the oven for approximately 1.5 hours or until cooked through.
5. Meanwhile, mix up the yoghurt dressing ingredients in a small bowl or jar.

Method

1. Cover the base of a flat salad bowl with the spinach and rocket leaves
2. Add quinoa and mix through the green leaves.
3. Top with roast veggies, corn, bocconcini cheese, pomegranate seeds and walnuts.