
Serves: 4
Preparation: 10 minutes
Cooking: 20 minutes
1 cup dry quinoa
1/2 pumpkin, peeled and chopped
4 carrots, chopped
1 red onion, chopped
2 handfuls spinach leaves, sliced into thick strips
1 handful coriander, chopped finely
Olive oil
1 tablespoon ginger, minced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon mustard powder
Preheat oven to 200°C
Spray roasting dish with oil and toss the pumpkin, carrot and onion in dressing until coated, then roast vegetables for about 20 minutes
While the pumpkin, carrots and onion are roasting, cook quinoa to packet instructions and set aside
Combine all ingredients gently in a large bowl
Serve warm with a dollop of natural yoghurt, this salad is also great as lunch the following day
NB: