Ingredients 

• 300g butternut pumpkin, peeled and cut into small chunks
• 1⁄2 fennel bulb, core removed and sliced
• Extra virgin olive oil spray
• 1 cup quinoa (tri-colour or white)
• 2 cups water
• 30g pine nuts, lightly toasted
• 80g baby spinach or English spinach
• 2 tbsp mixed fresh herbs (parsley, rosemary, etc.)
• Cracked black pepper to taste
• 40mL salad dressing (extra virgin olive oil and balsamic vinegar)

Method

1. Preheat oven to 180-200°C.
2. Place pumpkin and fennel in a ovenproof dish and spray with extra virgin olive oil.
3. Roast for 30 minutes or until the pumpkin is golden brown.
4. Add quinoa to a small saucepan with 2 cups of water. Bring to the boil, then reduce heat and cook with the lid on for 10 minutes or until all the liquid has been absorbed.
5. Allow to cool.
6. Combine the cooled quinoa with the fresh herbs, spinach, roasted pumpkin and fennel.
7. Sprinkle with the pine nuts and salad dressing (if using) to serve.