Roasted Vegetable Quinoa Salad With Feta
45 min
Easy
4
Ingredients
1 bunch raw beetroot (4 large), peeled and sliced into wedges
500g butternut squash or pumpkin, peeled, deseeded and cut into the same sized chunks as the beetroot
4 red onions, sliced into wedges
1 red pepper , deseeded and cut in chunks
2 marrows , cut in chunks
2 tbsp olive oil
200g quinoa, rinsed
1l vegetable stock
250g feta cheese crumbled
For the dressing
1 garlic bulb
1 tbsp lemon juice or white wine vinegar
3 Tbs extra virgin olive oil
1 tsp clear honey
Method
Heat oven to 220C/200C fan/gas 7. Put the beetroot, squash, pepper , marrows and red onion in a large roasting tin. Cut the top off the garlic bulb (the garlic is for the dressing) and drizzle with a little of the olive oil before wrapping in foil and adding to the tin. Season the vegetables and pour the remaining oil over them. Roast for 40-45 mins, turning the vegetables halfway through.
Meanwhile, put the quinoa and stock in a medium saucepan over a high heat. Bring to the boil, then cover with a lid and simmer for 15 mins. Drain and return to the pan, off the heat. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa. To make the dressing, carefully squeeze the roasted garlic from the bulb into a small bowl. Add the lemon juice, oil, honey and seasoning and mix.
Spoon the quinoa and vegetables onto plates and top with the crumbled feta and dressing.