• ½ butternut pumpkin
  • 1 zucchini
  • 1 red onion skin on and quartered
  • 2 carrots
  • ½ head cauliflower (chopped into large florets)
  • 1 capsicum
  • 2 cloves garlic
  • 1 lemon quartered
  • Bunch of italian parsley
  • 2 Sprigs of fresh rosemary
  • 1 cup quinoa
  • 1 and ½ cups water
  • Olive oil
  • Balsamic vinegar


Chop all vegetables into large even pieces and put in a baking tray with rosemary, lemon and onion. Drizzle over olive oil and balsamic vinegar and mix with hands until all the vegetables are evenly coated. Roast in a hot oven until vegetables are soft.

Combine 1 cup of washed quinoa to 1 1/2 cups water and place them both into a pot. Add a very small pinch of sea salt and bring to the boil. Reduce the heat to very low and place on a lid. Simmer quinoa over a low heat for 15 minutes or until all the water has absorbed then turn off the heat.

Mix the cooked quinoa with the roasted vegetables (remove skins off onion) and chopped parsley in a large bowl and it’s ready to eat. It tastes just as good warm or cold the next day. Add more lemon and seasoning if you need it.