This is a perfect meal for this time of year. Be prepared by getting those leftover cooked chickpeas out of the freezer the night before, or soaking and cooking a day ahead. Tinned chickpeas can be used if you are in a rush, however try to source brands such as Eden Foods that have BPA free tins.

Serves 4-6

• Dairy Free
• Gluten Free
• Wheat Free
• Vegetarian

• 800g pumpkin
• 2 large red capsicums, cut into 1inch squares
• 2 tbspn olive oil 2 cups vegetable stock
• 1 cup red quinoa grains
• 1/3 cup extra virgin olive oil
• Juice and zest of 1 orange
• 1 cup cooked chickpeas
• 1 red onion, finely sliced
• 1 punnet cherry tomatoes, cut in half
• 2 cups rocket leaves or baby spinach, torn
• 2 cups chopped parsley
• 100g goats feta* ½ cup
• Budgie Mix+

Variation: You can also use white or black quinoa.
* Omit if dairy free
+ Budgie Mix is a sprinkle made by sautéing your favourite seeds in olive oil. Try pumpkin seeds and sunflower seeds.

Recipe from “It’s All Good: Your no-stress guide to mega health!”

• Preheat oven to 200C
• Peel pumpkin and cut into bite sized cubes.
• Place pumpkin and capsicum on oven tray. Drizzle with olive oil and toss well to coat.
• Bake for 20 minutes.
• Rinse quinoa grains well.
• Bring stock to the boil. Add quinoa and simmer, covered, for 10 minutes.
• Remove from heat and sit for 10 minutes.
• To make dressing, whisk olive oil with the orange juice.
• In a large salad bowl, toss onion, tomato, chickpeas, rocket and parsley.
• Add roast vegetables, cooked quinoa, orange zest and dressing. Toss to combine.
• Crumble feta over the top and sprinkle liberally with Budgie Mix.