Roasted Vegetable Spring Salad — Body Fusion Best Dietitian Sydney


·      1 cup quinoa

·      500g brussel sprouts, cut into half

·      1/4 kent pumpkin, diced into 2 cm pieces

·      2 red onion, chopped into quarters

·      400g tinned chickpeas

·      2 tablespoons olive oil

·      1 tablespoon curry powder

·      1 tablespoon maple syrup

·      2 lemons

·      1 bunch of parsley

·      1 bunch of dill

·      1 bag of rocket and spinach leave mix

·      1/3 cup Pepita seeds (pumpkin seeds)


1.     Rinse the quinoa and place in a saucepan with 2 cups of water. Bring to a boil and stir occasionally to prevent it sticking in the pan

2.     Preheat the oven to 220C

3.     Chop the Brussel sprouts, pumpkin and red onion and place them on a large baking tray.

4.     Drain the chickpeas, rinse well and add them to the veggie tray

5.     Drizzle with 2 tablespoons of olive oil, maple syrup, curry powder and pepper

6.     Roast in pre-heated oven for 20 minutes until the veggies are softened and chickpeas are crisps

7.     Meanwhile chop parsley and dill and combine in a bowl with lemon juice

8.     Time to assemble; Add the rocket and spinach leaves to the base of the bowl, top with quinoa, roasted pumpkin, red onion, brussel sprouts and chickpeas, herb and lemon sauce and pepita seeds

9.    Optional to serve with a serve of your desired protein – grilled chicken, hot smoked salmon or steak

Enjoy Tatiana’s creation 🙂

Credit : Source Post

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