1/2 cup quinoa, cooked
1 large eggplant, diced into bite sized pieces
500g pumpkin, diced into bite sized pieces
3/4 cup frozen peas
1 tin mixed beans, drained and rinsed
1/3 cup pesto (I used Jamie Oliver tomato based pesto)
Pre Heat the oven to 200 degrees celsius. Add the pumpkin and eggplant to a large bowl and season with salt, pepper and a good splash of olive oil. Placed in a single layer on a large tray lined with baking paper. Cook for 25 minutes.
In the meantime blanche the frozen peas by placing them in a bowl of boiling water for 5 minutes. Drain. Add to a large bowl along with the cooked quinoa, beans and the pesto (traditional pesto works really well too).
When the veggies are cooked add them to the bowl with the rest of the salad ingredients. Stir to combine. Season with extra salt and pepper if required.