Ingredients:

• 500 g butternut pumpkin, diced
• 1 red capsicum, sliced
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 2 tbsp hemp seed oil
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups water
• 4 cups mixed salad greens
• 1/4 cup crumbled feta cheese
• 2 tbsp pepitas (pumpkin seeds)

Instructions:

1. Preheat the oven to 200°C.
2. On a baking tray, toss the butternut pumpkin, red capsicum, zucchini, and red onion with 1 tbsp of hemp seed oil, dried thyme, salt, and pepper.
3. Roast in the oven for 25-30 minutes until the vegetables are tender and slightly caramelised.
4. Meanwhile, in a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy.
5. In a large salad bowl, combine the cooked quinoa, roasted vegetables, and mixed salad greens.
6. Drizzle with the remaining hemp seed oil and balsamic vinegar.
7. Top with crumbled feta cheese and pepitas before serving.