Autumn quinoa & fig salad recipe

A warm throw-together salad for lazy lunches.



Butternut pumpkin or sweet potato, cut in wedges
1 medium sized cucumber, sliced
Bocconcini balls, shredded
1 cup Quinoa, cooked
Figs, cut in wedges



Season pumpkin or sweet potato with salt, pepper and olive oil and roast in the oven until softened.

Cook quinoa as per packet instructions.

On a serving plate, lay a light bed of rocket, followed by cooked quinoa, roasted vegetable, figs, cucumber, bocconcini, pomegranate, toss lightly to mix.



Drizzle more olive oil over the top.

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