RECIPE: Veggie bowl with Pumpkin, Asparagus, Quinoa, Goat’s Feta & Hummus

This recipe is both nutritious and delicious, a perfect lunch for up to 4 people. Submitted for Holistic Health magazine by Miranda Myles, Naturopath.

Ingredients

• 1 cup quinoa 
• ½ medium butternut squash, diced 
• 2 bunches asparagus, ends trimmed and halved 
• 2 medium cucumbers, cut in small cubes 
• 2 medium tomatoes, cut in small cubes 
• 225g halloumi, sliced 
• 1 cup hummus 
• Sea salt and ground pepper 
• Extra virgin olive oil 

1. Rinse and cook the quinoa without salt. Let it finish cooking with steam, by covering it once the water has almost completely evaporated. After 15 minutes, fluff it with a fork and add salt and pepper. 
2. Cook the diced butternut squash on a lined baking tray. Drizzle with olive oil, salt and pepper. Bake at 180°C for 25 minutes. 
3. Cook the asparagus on a pan on medium heat. Flip after 6 minutes and remove from fire once it has cooked through. 
4. Season the diced cucumber and tomato with salt, pepper and olive oil. 
5. Bake the sliced halloumi for 10 minutes until brown. 
6. Serve all the ingredients in 2 bowls and add a generous dollop of homemade hummus. Drizzle the veggies with olive oil, if desired.