Photo of Warm quinoa and roasted vegetable salad by WW

Warm quinoa and roasted vegetable salad

11
11
4
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
4
Difficulty
Moderate
You can still enjoy a salad in the cooler months; you just need to turn up the heat.

Ingredients

Beetroot

3½ small, scrubbed

Orange sweet potato (kumara)

360 g, (buy 400g) cut into 2cm pieces

Red onion

1 medium, cut into thin wedges

Broccoli

400 g, cut into florets

Quinoa

1 cup(s), (200g), tri-colour

Olive oil

1 tbs

Lemon juice

2 tbs

Fresh coriander

½ cup(s), chopped

Reduced fat feta cheese

100 g, crumbled

Oil spray

1 x 3 second spray(s)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

TIP: Tri-colour quinoa is a mixture of white, red and black quinoa. It can be found in the health-food section of most major supermarkets.