Dinners - Veg, ham or bacon

Moroccan roast vegetable quinoa salad


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

Moroccan seasoning

Salad dressing



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.


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