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Quinoa Salad

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.

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