Instructions

1. Rinse the quinoa under cold water. Cook according to the packet instructions, adding the stock cube to the cooking water for extra flavour. Once cooked, let it rest for 10 minutes, then fluff with a fork.
2. If you don’t have leftover roasted vegetables, roast fresh ones:
3. Cut the sweet potato into wedges and the red pepper in half. Brush lightly with olive oil and bake at 200°C (400°F) until soft and golden (about 25–30 minutes).
4. Once roasted, cut the sweet potato into bite-sized chunks and slice the red pepper thinly.
5. In a large mixing bowl, add the chopped spring onions, roasted vegetables and cooked quinoa.
6. In a small bowl, whisk together the olive oil, lemon juice, smoked paprika, cumin, cayenne and cinnamon.
7. Pour the dressing over the salad and toss gently to coat everything evenly.
8. Peel and dice the avocado, then gently fold it into the salad along with the chopped coriander leaves.
9. Taste your salad and adjust seasoning - add more lemon juice, spices, or salt & pepper to your liking. Serve immediately or chill before serving.