1. Set oven to 220ºC.
Place quinoa in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15 minutes, or until tender.

2. Thinly wedge onion, scrub and dice beetroot. Toss with pumpkin on a lined oven tray with 1 tsp chilli flakes (optional), 1 tbsp oil, salt and pepper. Roast for 15-20 minutes, or until tender. Roughly chop hazelnuts and add to tray for the last 5 minutes of cooking.

3. Trim and add beans to boiling quinoa for the last 2 minutes of cooking. Drain and rinse under cold water.

4. Crush garlic. Combine with 2 tbsp vinegar and 3 tbsp olive oil. Season to taste with salt and pepper.

5. Slice mint and toss with quinoa, vegetables and dressing. Divide mesclun leaves between plates, top with dressed salad and crumble over feta.

Notes:
Keep beetroot and pumpkin separate on oven tray to prevent staining.

Red quinoa 1 packet (200g)
Red onion 1
Beetroot 2
Diced pumpkin 1/2 bag (500g)
Hazelnuts 1/2 packet (40g)
Green beans 1 punnet (250g)
garlic 1 clove
Mint 1/2 bunch
Meslun leaves 1/2 bag (100g)
Danish feta 1/2 block

From your pantry:
oil (for cooking + olive), salt, pepper, red wine vinegar, chilli flakes (optional)