1 cup uncooked quinoa

1 sweet potato, roasted

2 beetroots, roasted

1 eggplant, roasted

2 tomatoes

1 bunch parsley

1 tin chickpeas

1 tin kidney beans

1/3 cup peppitas

lug of olive oil

salt & pepper

3 tsp Yarri honey

nStep one.
This salad is a great way to use up leftover roasted vegetables (of any kind). But if you are starting from scratch; preheat the oven to 180°C and roast the vegetables until cooked (approximately 30 - 45 minutes) through but retaining their shape.

Step two.
Rinse the quinoa then place in a saucepan. Cover with 1 1/2 cups of water and leave to simmer until the liquid is absorbed. Remove from the heat. Stir through with a fork to fluff up and separate the grains.

Step three.
Prepare the remaining ingredients; chop the tomatoes and parsley into bite-sized chunks.

Step four.
In a small frypan, over medium heat, toast the peppitas until they are warmed and slightly golden.

Step five.
In your serving bowl, add all the ingredients and mix until combined. Drizzle over the honey, squeeze the lemon juice and top with the peppitas.

Enjoy as a main meal or as a side.