Roasted veg and qinoa salad

Serves: 4

Prep: 15 mins

Cook: 35 mins

INGREDIENTS:

1 cup (170g) dry quinoa

METHOD:

1. Preheat oven to 425°F (220°C).

2. Cook quinoa according to instructions on the packaging, then set aside in a large bowl. Drain and rinse the chickpeas.

3. While quinoa is cooking, toss broccoli and sweet potato chunks with 2 tablespoons of olive oil and roast in the oven for 20 minutes. Next, add kale and chickpeas to the roasting pan, and roast for another 15 minutes. Stirring the veggies around halfway through.

4. Once roasted remove from the oven from and combine with the quinoa. Next, add in the chopped parsley and feta and mix gently.

5. In a small bowl, combine lemon juice, vinegar, maple syrup and remaining 2 tablespoons of olive oil. Season with salt, pepper, and chili flakes to taste.

6. Drizzle the dressing over the quinoa and vegetable mixture, and stir gently. Enjoy and store any leftovers in the fridge for 4-5 days.

2 cups (240ml) water (or veggie broth)

1 broccoli, cut into florets 1 sweet potato, cubbed

1 can (15 oz./430g) chickpeas, drained

4 cups (270g) kale, roughly chopped

4 tbsp. olive oil

1⁄4 cup (5g) fresh parsley, chopped

1⁄4 cup (30g) feta cheese, crumbled

1 lemon, juice only
1⁄2 tbsp. apple cider vinegar 2 tbsp. honey
chili flakes, to taste