Quinoa, roasted beetroot and pumpkin salad Recipe | New Idea

Ingredients

• 350 g beetroot, leaves trimmed
• 300 g pumpkin, peeled, deseeded, cut into 2cm dice
• Olive oil cooking spray
• 60 g (¼ cup) quinoa
• 160 ml water
• 50 g (2 cups) baby spinach
• 60 g reduced-fat feta, crumbled, to serve
• Dressing
• 1 Tbsp balsamic vinegar
• 1 Tbsp freshly squeezed lemon juice
• 1 tsp extra virgin olive oil
• Freshly ground black pepper, to season