1 cup quinoa, cooked in stock
1 sweet potato, cut into wedges
200g Pumpkin, cut into wedges
1-2 spring onions, thinly sliced
2 kale leaves, chopped finely
1 tomato, chopped
1 avocado, chopped
1 tablespoon pepitas
1 tablespoon pine nuts
100g feta, crumbled
¼ cup freshly squeezed orange juice
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
Salt & Pepper
Rinse uncooked quinoa in cold water 2-3 times, drain. Then add the quinoa and the stock to a saucepan, bring to the boil and cook according to packet instructions. Drain and allow to cool. Meanwhile, roast the vegetables in the oven, or char gently until softened on a griddle pan. Chop up spring onion, kale, tomato and avocado and stir through quinoa, along with roasted vegetables. Heat up a small pan and lightly toast pepitas and pine nuts. Serve on top of quinoa salad, and top with dressing and feta cheese.
*Store in the fridge and use as a quick mid-week lunch, with steamed chicken, a tin of tuna, or boiled eggs.