(Vegetarian) Roast Pumpkin, Beetroot & Spiced Nut Bowl

While the veggies are roasting, rinse the tri-coloured quinoa well. Place the quinoa and the water (check the ingredients list for the amount) into a medium saucepan, crumble in the vegetable stock cube (use suggested amount) and bring to the boil over a high heat. Reduce the heat to low and simmer for 12-14 minutes, or until the quinoa is tender with a slight bite and all of the water has absorbed. Drain any excess water and set aside to cool slightly.

While the quinoa is cooking, combine the balsamic vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and the Dijon mustard in a small bowl. Season to taste with a pinch of salt and pepper. Set aside.

Roughly chop the roasted almonds. Place the pepitas, sunflower seeds and the almonds in a small bowl and add a drizzle of olive oil and the paprika spice blend (use suggested amount). Season with a pinch of salt and pepper and stir to coat the nuts and seeds. In the last 5 minutes of veggie cooking time, add the nuts and seeds to the second oven tray lined with baking paper and place in the oven to cook until fragrant and lightly toasted. TIP: Watch they don’t burn!

In a large bowl, combine the quinoa, roast veggies, mixed salad leaves and spiced **nuts. Add the balsamic-Dijon dressing and toss gently to combine. TIP: Allow the quinoa and veggies to cool slightly before tossing the salad to prevent the leaves from wilting.