Quick and healthy recipe ideas for pregnancy.

Quinoa and roast veggie salad

A nourishing salad full of colourful veggies, brought to life with walnuts and pomegranate seeds.


  • 1 cup cooked quinoa
  • Mix rocket and baby spinach leaves
  • ¼ butternut pumpkin chopped into roughly 2x2cm pieces
  • ½ large sweet potato chopped into roughly 2x2cm pieces
  • Handful of walnuts
  • Fresh corn, boiled and cut off the cob
  • ½ cup crumbled bocconcini cheese
  • Handful pomegranate seeds
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sea salt
  • Handful of fresh rosemary leaves, stalks removed
  • 2 cloves of garlic very finely chopped
  • Fresh thyme

Yoghurt dressing

  • 4 tablespoons natural, no added sugar yoghurt
  • Drizzle of olive oil
  • 2 tablespoons lemon juice
  • Sea salt
  • Cracked pepper
  • Oregano
  • Garlic

To prepare

  1. Preheat oven to 180°C.
  2. Place pumpkin and sweet potato in a large bowl.
  3. Add olive oil, balsamic vinegar, sea salt, fresh rosemary and garlic and mix into veggies well.
  4. Place veggies into a baking dish and roast in the oven for approximately 1.5 hours or until cooked through.
  5. Meanwhile, mix up the yoghurt dressing ingredients in a small bowl or jar.


  1. Cover the base of a flat salad bowl with the spinach and rocket leaves
  2. Add quinoa and mix through the green leaves.
  3. Top with roast veggies, corn, bocconcini cheese, pomegranate seeds and walnuts.