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Warm Quinoa & Roasted Veggie Salad

Topped with feta and a honey mustard dressing, this salad is a delightful mix of flavours
Difficulty Level: Easy
Serves: 3


1kg of pumpkin (about ½ butternut pumpkin or ¼ grey or jap pumpkin)
3 medium beetroot (around 300-400g)
4 large leaves of Silverbeet
80g of feta
1½ cups of quinoa, uncooked (we used tricolour)
1 tablespoon of Dijon mustard
1 teaspoon of honey
2 cloves of garlic, crushed
2 tablespoons of apple cider vinegar
3 tablespoons of extra virgin olive oil
Sprinkle of cracked pepper


  1. Pre-heat oven at 230 C
  2. Peel and chop the pumpkin and beetroot into small pieces (~3-4cm in length). Strip the leaves off the silverbeet and chop into strips
  3. Place the beetroot, pumpkin and silverbeet on separate greased baking trays. Roast the beetroot for 10mins, then add in the pumpkin and continue to roast for 20mins, mixing halfway through. For the last 5mins, add in the silverbeet. Remove from the oven when all veggies are cooked through
  4. Meanwhile, make the quinoa according to the instructions on the packet.
    In a small bowl, mix together the mustard, honey, garlic, vinegar, olive oil and pepper (to taste) to form the dressing
  5. To serve, dole out a few spoonfuls of quinoa and top with the veggies.
  6. Crumble the feta on top and then drizzle with the dressing