Spiced Citrus Qunioa Salad

Macros (serves one): 290 calories, 3g fat, 60g carbs, 11g protein

Ingredients

• 150g raw quinoa, rinsed
• 1/4 tsp cumin
• 1/4 tsp all spice
• 1/4 tsp all purpose seasoning
• 100g (weighed raw) sweet potato (approx 1 small), cut into 1.5cm cubes
• 100g (weighed raw) pumpkin, cut into 1.5cm cubes
• 1/2 Tbsp coconut oil
• 1/2 Tbsp all purpose seasoning
• 1/2 Tbsp nutritional yeast
• 2 cups spinach, chopped roughly
• 1/2 oragne, juiced
• 1/2 Tbso balsamic vinegar

Method

1. Place quinoa, cummin, all spice and all purpose seasoning in a small pot with 1 cup of water. Bring to the boil, then reduce heat and simmer for 12-14 mins/until all water is absorbed. Fluff the quinoa with a fork and set aside
2. Combine pumpkin, sweet potato, coconut oil, nutritional yeast and seasoning in a bowl. Toss to coat the veggies. Place on a lined baking tray and bake for 30-40mins/until soft
3. Place roasted veggies, 100g of the cooked quinoa and spinach in a bowl and toss to combine. Add the orange juice and balsamic vinegar and toss to coat. Either eat warm or store in the fridge until required.