Ingredients :

• 1.5 Cup          Quinoa cooked
• 1                     Red Onion
• 1/2                  Yellow Zucchini
• 1                     Green Capsicum
• 1 tbsp             Olive Oil
• 1/4 Cup          Cucumber chopped
• 1/4 Cup          Onion chopped
• 1/4 Cup          Yellow Bell Pepper chopped
• 1/4 Cup          Red Bell Pepper chopped
• 1/4 Cup          Tomato chopped
• 1/2 Cup          Pineapple chopped
• 1/2 Cup          Apple chopped
• 1/4 Cup          Walnuts roasted and chopped
• 1/2 tsp            Mixed Herbs
• 1/2 tsp            Black Pepper
• 1/2 tsp            Red Chilli Flakes
• Salt to taste
• few Parsley
• few Mint Leaves

For Dressing:

• 1 tbsp             Vinegar
• 1/2                  Lemon
• 2 tbsp             Olive Oil
• 1/4 tsp            Black Pepper
• 1/4 tsp            Red Chilli Flakes
• Salt to taste

Instructions :

1. Preheat the oven at 200 degrees.

2. In a baking dish add chopped 1 red onion, green capsicum and green capsicum.

3. Drizzle with 1 tsp olive oil and toss. Add a little more if necessary; you want enough to lightly coat the vegetables. Sprinkle with salt and pepper. Roast until the veggies are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.

4. Add the dressing ingredients in a bowl and mix well.

5. Add all the ingredients to make the salad in a bowl and mix well.

6. Pour the dressing over the salad and mix well. Refrigerate for 1-2 hours before serving.