(serves 2-3)

½ cup raw quinoa

  • Can substitute for brown rice or microwavable rice/quinoa mix

2 cups of vegetables to roast (diced 2cm size) e.g. pumpkin, zucchini, carrots

Fresh herbs e.g. thyme, rosemary, parsley, basil

½ cup cherry tomatoes, chopped

80gm of chopped feta or cheese of choice

Handful of Greens such as rocket, spinach 


3 Tbs Greek yoghurt

1 tsp honey

1tsp Dijon mustard

2 tsp red wine vinegar (or vinegar of choice or lemon juice)

Salt & pepper to taste


  1. Heat oven to 180° and add vegetables to roast on a lined tray, drizzle with olive oil and sprinkle with chopped fesh herbs e.g thyme, rosemary, cook for 20 mins or until golden.
  2. Cook quinoa as per packet directions
  3. Prepare dressing ingredients by mixing all together, this can be done in a jar and shaken or in a bowl and stir well
  4. Once Roast vegetables are cooked, in a salad bowl, combine quinoa, roast vegetables, tomato, feta, top with greens, drizzle dressing over the top.

Delicious served with beetroot falafels