Roast Vegetable Quinoa


  • 1 red onion
  • 2 garlic cloves
  • 1 1/2 cups pumpkin
  • 1 1/2 cups sweet potato
  • 1 carrot
  • 1 red capsicum
  • 1 zucchini
  • 1 cup mushrooms
  • 2 cups baby spinach
  • 1 tbsp olive oil
  • 1 - 1 1/2 cups quinoa (250g)
  • 125g feta (1/2 block) (optional)
  • 1 cup water
  • 2 cups vegetable stock


  • Prep Ingredients: Cut the pumpkin and sweet potato into cubes, crush the garlic cloves, thickly slice the mushrooms and dice the onion, carrot, capsicum and zucchini.
  • Preheat oven to 180⁰C and line a tray with paper.
  • Toss vegetables in olive oil, garlic and season with salt & pepper.
  • Bake for 40-50mins or until tender.
  • In a saucepan, add quinoa to the stock and water mixture.
  • Bring to the boil then reduce heat to simmer. Cook for 15mins until cooked, fluff with a fork.
  • Once everything is ready, mix the vegetables, spinach and feta in with the Quinoa.
  • Either enjoy hot or place in the fridge for a salad throughout the week.

FODMAP adaptable:
Swap onion and garlic for infused olive oils.
Only use ‘Jap’ pumpkin and oyster mushrooms.
Keep sweet potato to less than 1/2 cup per serve.
Keep quinoa to 1 cup cooked per serve.