Ingredients

· 2 baby fennel

· 1 zucchini, thinly sliced

· 1 red onion, cut into thin wedges

· 1 yellow capsicum, cut into pieces

· 250 g cherry tomatoes

· 2 garlic cloves, thinly sliced

· 2 tablespoons olive oil

· 1 cup quinoa, rinsed

· 1 teaspoon ground cumin

· 150 g baby spinach

· ¼ cup vinegar

Method

Preheat the oven to 200°C. Lightly grease a large baking tray. Place fennel, zucchini, onion, capsicum, tomatoes and garlic on prepared tray. Drizzle with oil. Toss to combine. Roast for 20-25 minutes or until vegetables are tender. Remove from oven. Meanwhile, bring two cups cold water to the boil in a saucepan over high heat. Add quinoa and cumin. Reduce heat to low. Simmer, covered, for 10 minutes or until water has been absorbed and quinoa is tender. Place quinoa in a large bowl. Add the roasted vegetable mixture and spinach. Toss gently to combine. Drizzle the salad with vinegar. Season with salt and pepper. Toss gently to combine. Serve.