Quinoa salad with Roasted Veges
and Poppy Seed Dressing

gluten free & delicious

1 zucchini – cut into 2cm thick slices
1 small butternut pumpkin – peeled , cut into
2cm cubes
1 red capsicum, - cut into 2cm pieces
¼ cup toscana extra virgin olive oil
flaked salt
dried rosemary
2 cups quinoa (keen-wa) available from health food shops
375ml chicken stock
bagdad foods poppy seed dressing
1 cup sundried tomatoes, chopped
4 cups baby spinach leaves
100g fetta, crumbled
2 large handfuls sultanas
2 large handfuls toasted flaked almonds
basil, shredded, good amount

Preheat oven to 200C. Divide vegetables between baking
trays, drizzle with the olive oil, salt and rosemary and roast for 30 minutes or until tender and golden.
Meanwhile, rinse the quinoa in a sieve under cold running water for 1 minute or until water runs clear.  Place in a pan with stock and bring to the boil over high heat.  Reduce heat to low and simmer for 10 minutes or until the water has absorbed.  Remove from the heat and set aside, covered, for a further 10 minutes, then fluff with a fork and allow to cool.
Toss spinach with Bagdad Poppy Seed Dressing to just coat leaves then mix quinoa with veggies, spinach, fetta, almonds and sultanas, add extra Poppy Seed Dressing to just moisten and flavour the quinoa. Crumble some extra fetta over the top and serve.