Roast Root Veg & Quinoa

Rinse the tri-colour quinoa well. In a medium saucepan, combine the quinoa, water and crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil, then reduce the heat to medium and simmer for 15 minutes, or until the quinoa is tender. Drain and return to the pan.

While the quinoa is cooking, combine the balsamic vinegar, Dijon mustard and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a large bowl. Season to taste with salt and pepper. Set aside.

Roughly chop the roasted almonds. In a small bowl, combine the almonds, pepitas and sunflower seeds and add a drizzle of olive oil and the paprika spice blend (see ingredients list). Season with a pinch of salt and pepper and stir to coat the nuts and seeds. In the last 5 minutes of veggie cooking time, add the nuts and seeds to a separate oven tray lined with baking paper and bake until fragrant and lightly toasted. TIP: They can burn fast, so keep an eye on them!

Add the quinoa, roast veggies, spiced nuts and baby spinach leaves to the dressing. Toss to combine. TIP: Allow the quinoa and veggies to cool slightly before making the salad to keep the leaves crisp.