Mixed vegetables (carrots, sweet potato, pumpkin, red capsicum)
1 cup quinoa
Handful of cut spinach leaves
1 tablespoon of crumbled feta
1 tablespoon of parmesan
1 tablespoon of pumpkin seeds
I tablespoon of sunflower seeds
Roast vegetables in oven topped with olive oil and Moroccan seasoning. Cook quinoa. Add all ingredients to a bowl and allow to cool in fridge before eating. Add salad dressing and mix to combine.