By Lee Holmes
- Serves: 4
- Prep: 15 mins
- Cook: 30 mins
Ingredients
- 500g sweet potato unpeeled, cut into thin wedges
- 500g beetroot, trimmed, peeled, cut into wedges
- 1 cup (200g) quinoa, rinsed, drained
- ½ small red onion, thinly sliced
- ⅓ cup coarsely chopped fresh flat-leaf parsley
- 2 tbs finely chopped fresh mint leaves
- 1 tbs extra-virgin olive oil
- 1 tbs red wine vinegar (we used Apple Cider Vinegar)
- 3½ cups (875ml) chicken stock
- 50g marinated feta, drained
Method
- Preheat oven to 200°C. Place the sweet potato and beetroot in a large roasting dish in a single layer. Season with salt and pepper and lightly spray with oil. Roast for 30 minutes or until golden and tender.
- Meanwhile, rinse the quinoa under cold water and drain. Place in a medium saucepan with 2 and ¼ cups stock. Use remainder to serve 2. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until the water is absorbed and the quinoa is tender.
- Add the warm roasted vegetables, onion, parsley, mint, oil and vinegar to the quinoa. Season with salt and pepper and gently toss to combine. Serve topped with marinated feta.