Autumn Quinoa & Roasted Vegetable Bowl

Ingredients

• 200 g Quinoa
• 500 ml Water
• 1 pcs Pumpkin
• 2 pcs Carrot
• 1 pcs Onion
• 20 g Olive oil
• 30 g Pomegranate seeds
• 50 g Feta
• 1/2 tsp Cinnamon, ground
• 1/2 tsp Cumin, ground
• 1 g Salt and freshly ground black pepper to taste
• 1 tbsp Pumpkin seed oil
• 1 tbsp Maple syrup
• 1 tbsp Lemon juice
• 2 tbsp Parsley, fresh

Method

1. Preheat oven to 200°C (400°F).
2. Toss butternut squash, carrots, and red onion with olive oil, cinnamon, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender.
3. Meanwhile, cook quinoa in water according to package instructions, about 15 minutes. Set aside to cool slightly.
4. In a small bowl, whisk together dressing ingredients. Pumpkin seed oil, maple syrup, lemon juice and salt.
5. In a large bowl, combine roasted vegetables, cooked quinoa, pomegranate seeds, feta cheese and chopped parsley. Drizzle with dressing and toss gently.
6. Serve warm or at room temperature.