This salad is packed with nutrients and taste. It is a perfect dinner addition and easy to prepare from the night before as part of your weekly meal preparation. What I love the most about it is that can be eaten hot or cold and is comforting but also fresh making it versatile for all seasons.

Prep time: 20 min Cook time: 50 min

Total time: 1 hour 10 min

Serves: 4


  • 2 Carrots

  • 2 zucchinis

  • 1 large eggplant

  • 1 large red capsicum

  • ΒΌ medium pumpkin

  • 1 Spanish onion

  • 1/2 small cauliflower

  • 1/2 small broccoli

  • 1 medium sweet potato

  • 2 parsnips

  • 2 beetroots

  • 1 tbsp paprika

  • 1 tsp cumin

  • 1 tsp dried rosemary

  • 1 tsp chilli flakes

  • 2 tbsp olive oil


  1. Chop veggies and dress with paprika, cumin, chilli flakes, olive oil.

  2. Spread the vegetables out onto a baking tray lined with baking paper.

  3. Place the vegetables into the oven at 180 degrees for 30 to 40 minutes. Once ready remove and let cool for 10 minutes.

  4. In the meantime, cook the quinoa as per instructions. Set aside once done.

  5. Once the vegetables are cooked put both into a large bowl, drizzle some white wine vinegar and a little olive oil. Option to add avocado or goats cheese and fresh parsley.