Delicious, easy and great for leftovers - this salad is always a winner in our house!
Feel free to leave out the feta if you're not a fan, and swap the quinoa for rice if you like.
It is 100% worth making the balsamic reduction to drizzle over the top, the flavour is next level!
1 capsicum - halved
1/4 cup pumpkin seeds
3/4 cup quinoa
1/2 bag spinach
1-2 tablespoons olive oil
Salt and pepper
1/4 cup balsamic vinegar
Preheat oven to 200 degrees and line a baking tray with baking paper.
Cut pumpkin into 1-2 centimetre cubes and place on your prepared oven tray with the halved capsicum.
Drizzle pumpkin and capsicum with olive oil and season with salt and pepper, then sprinkle with pumpkin seeds.
Bake for 20-30 minutes, until the pumpkin is tender and cooked through. Remove from oven and allow to cool slightly.
Add quinoa to 1.5 cups of salted water and bring to a simmer. Reduce heat and simmer until all the water has evaporated (10-15 minutes). Remove from heat and leave the lid on.
While the veggies are roasting and quinoa is cooking, add the balsamic vinegar to a small pan and heat to a simmer.
Allow the vinegar to simmer for around a minute before turning the heat off. It will thicken more as it cools.
Cut feta into small chunks, then scatter over the cooled roasted veggies. Fluff the quinoa with a fork, then add this and the spinach to the pan and toss gently to combine.
Transfer to a serving dish and drizzle with balsamic reduction (fancy 😉 ).
Enjoy warm or cold!
Notes: This salad will keep sealed in the fridge for 2-3 days. Make it a meal by adding a source of protein! Some shredded chicken, lamb, tofu or salmon would be delicious!