A hearty and healthy salad. Perfect on it’s own or paired with a roast for dinner.
I’ve used beetroot and carrot but any root veg would work well.
You will need:
- 1 cup red quinoa
- 2 large carrots
- 1 beetroot
- 1/2 red onion
- 50gm smooth feta
- baby herbs for garnish
- Place the quinoa and 2 cups cold water in a saucepan and bring to the boil. Reduce heat to low and simmer until water has absorbed and quinoa is tender. Rinse the quinoa, drain and put aside.
- Peel and evenly cube the carrots, beetroot and red onion. Season with salt and pepper, drizzle with olive oil. Roast in an oven at 200C for 30 minutes or until tender. Leave to cool slightly.
- Combine the veggies with the quinoa and crumbed feta. Drizzle a little more olive oil and toss through.
- Sprinkle the baby herbs on top and serve.