Quinoa, Roasted Chickpea and Sweet Potato Salad with Feta – The Anti-Inflammation Station

Ingredients

• 1 cup of quinoa
• 1 large sweet potato, cut into 1cm pieces
• 1 can of chickpeas, drained and rinsed
• 200g block of feta, crumbled (omit for lactose free and vegan)
• 1 large capsicum, cut into 2 x 1cm pieces
• 1 large cucumber or 2 Lebanese cucumber, cut into 1cm pieces
• 1 lime
• a piece of ginger approx 10cm x 5cm
• a bunch of coriander (use parsley if you hate coriander!), finely chopped
• salt and pepper
• olive oil