Roast Veggie & Spiced Nut Bowl

While the veggies are roasting, rinse the tri-coloured quinoa well. In a medium saucepan, combine the quinoa and water (see ingredient list) then crumble in the vegetable stock cube (see ingredient list) and bring to the boil over a high heat. Reduce the heat to low and simmer for 12-14 minutes, or until the quinoa is tender. Drain any excess water and set aside to cool slightly.

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

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

Chop the cucumber into 1 cm chunks. To the large bowl with the dressing, add the quinoa, roast veggies, cucumber, mixed salad leaves and spiced nuts. Toss gently to combine. TIP: Allow the quinoa and veggies to cool slightly before tossing the salad to prevent the leaves from wilting.