Quinoa and Roast Vegetable Salad

Quinoa and Roast Vegetable Salad

Serves two

This salad is a great way of using left over roast vegetables, I have been known to make extra so I can make this salad as an easy lunch or dinner for the next day.

Ingredients

Selection of leftover roasted vegetables such as pumpkin, sweet potato, onions, capsicum, eggplant.

1 tablespoon finely grated fresh ginger

2  mild red chilies, finely chopped

2 teaspoons olive oil

2 teaspoons honey

1 tsp ground cinnamon

Fine sea salt and freshly ground black pepper

1 cup cooked quinoa, cooled

Juice of 2 limes

Fresh parsley to taste

toasted pumpkin seeds or walnuts

 Method

Dice the roast vegetables into bite sized pieces and place in a bowl with ginger, chili, olive oil, honey and cinnamon and season well with salt and pepper.  Leave to marinate for 30 minutes

Combine the quinoa  with the marinated  vegetables in a large bowl, squeeze over the lime, stir through the parsley, season with more salt and pepper if desired and scatter over the pumpkin seeds to serve. S erve at room temperature.