Roasted Capsicum & Quinoa Salad

Ingredients

• 2 punnets mixed mini capsicums, chopped

• 1 large sweet potato, peeled and cubed

• 2 tbsp extra virgin olive oil

• 1 cup of quinoa

• 1 tsp vegetable stock powder

• 2 cups water

• 4 cups rocket

• ½ cup pecans, chopped

• 100g feta cheese, cubed

• ¼ red onion, diced

Dressing

• 3 tbsp extra virgin olive oil

• 1 tbsp apple cider vinegar

• ½ tsp dijon mustard

• Salt & pepper

Method

Preheat the oven to 200°C.

On a baking tray bake capsicum and sweet potato in with some extra virgin olive oil for 20-25 minutes.

In a small pot boil water, add a stock cube and cook quinoa for 20-25 mins.

Combine rocket, red onion, pecans and feta.

Add capsicum and sweet potatoes to a serving dish.

Whisk together dressing ingredients and drizzle over salad.

Source: Good Chef Bad Chef