Warm quinoa and roasted vegetable salad
3½ small, scrubbed
Orange sweet potato (kumara)
360 g, (buy 400g) cut into 2cm pieces
1 medium, cut into thin wedges
400 g, cut into florets
1 cup(s), (200g), tri-colour
½ cup(s), chopped
Reduced fat feta cheese
100 g, crumbled
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Line 2 large baking trays with baking paper. Place beetroot on a large sheet of foil. Wrap foil to enclose beetroot. Bake for 1 hour or until tender. When cool enough to handle, peel and discard skin and cut into thin wedges.
- Meanwhile, arrange potato and onion on 1 of the prepared trays and lightly spray with oil. Bake for last 30 minutes of cooking beetroot or until tender. Arrange broccoli on remaining prepared tray and lightly spray with oil. Bake for last 20 minutes of cooking beetroot or until just tender.
- Place quinoa and 2 cups (500ml) cold water in a medium saucepan over high heat. Bring to the boil. Reduce heat and simmer, covered, for 12–15 minutes or until liquid has absorbed and quinoa is tender and translucent. Transfer to a bowl. Cool for 5 minutes.
- Combine quinoa, beetroot, potato, onion and broccoli in a large bowl. Drizzle with oil and juice and season with salt and pepper. Add coriander and feta and gently toss to combine. Serve.