Name: Quinoa Salad With Roast Vegetables
Prep time: 25 min
Cook time: 30 min
Ingredients: 500-600g pumpkin, peeled and cut into 2cm pieces; 1/2 cup ZOOSH Mighty Balsamic Splash Light Dressing; 2 zucchini, cut into 2cm pieces; 1 1/2 cups white quinoa, cooked as per packet directions, drained and cooled; 150g feta cheese, crumbled; 1/4 cup pumpkin seeds; 4 spring onions, cut into fine strips

500-600g pumpkin, peeled and cut into 2cm pieces
1/2 cup ZOOSH Mighty Balsamic Splash Light Dressing
2 zucchini, cut into 2cm pieces
1 1/2 cups white quinoa, cooked as per packet directions, drained and cooled
150g feta cheese, crumbled
1/4 cup pumpkin seeds
4 spring onions, cut into fine strips

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

Toss together the pumpkin and 1 tablespoon of the dressing and place on a paper lined baking tray. Bake in a moderate oven 180°c for 30 minutes
Toss together the zucchini and 1 tablespoon of dressing and then place on a paper lined baking tray. Bake in a moderate oven 180°c for 15 minutes
Combine the quinoa and roast vegetables then transfer to a serving platter. Top with the feta, pumpkin seeds and spring onions. Drizzle with the remaining dressing. Serve immediately or chill until required

Toss together the pumpkin and 1 tablespoon of the dressing and place on a paper lined baking tray. Bake in a moderate oven 180°c for 30 minutes
Toss together the zucchini and 1 tablespoon of dressing and then place on a paper lined baking tray. Bake in a moderate oven 180°c for 15 minutes
Combine the quinoa and roast vegetables then transfer to a serving platter. Top with the feta, pumpkin seeds and spring onions. Drizzle with the remaining dressing. Serve immediately or chill until required

Toss together the pumpkin and 1 tablespoon of the dressing and place on a paper lined baking tray. Bake in a moderate oven 180°c for 30 minutes
Toss together the zucchini and 1 tablespoon of dressing and then place on a paper lined baking tray. Bake in a moderate oven 180°c for 15 minutes
Combine the quinoa and roast vegetables then transfer to a serving platter. Top with the feta, pumpkin seeds and spring onions. Drizzle with the remaining dressing. Serve immediately or chill until required