- 0:20 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
Sweet baby beetroot and salty feta are a match made in heaven. Pair them up in this healthy quinoa salad.
Ingredients
- 16 (about 350g) dutch carrots, trimmed, peeled, halved lengthwise if large
- 12 (about 300g) baby beetroot, trimmed, peeled, halved (or quartered if large)
- 2 red onion, peeled, cut into thin wedges
- 190g (1 cup) quinoa, rinsed, drained
- 150g kale, trimmed, leaves shredded
- 2 tablespoons pine nuts, lightly toasted
- 1 tablespoon olive oil
- 1 tablespoon white balsamic vinegar
- 1 1/2 tablespoons orange juice
- 1 teaspoon honey
- 60g marinated feta in oil, drained, crumbled
- Salt, to season
Method
- Step 1Preheat oven to 200°C or 180°C fan forced. Line a large baking tray with baking paper. Place the carrots, beetroot and on prepared tray, spray with olive oil. Roast for 35-40 minutes or until vegetables are golden and tender.
- Step 2Meanwhile, place quinoa and 500ml (2 cups) water in a medium saucepan, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is al dente. Stir through kale until just wilted.
- Step 3Transfer quinoa to a large bowl. Add the roasted vegetables and pine nuts. Whisk the oil, vinegar, orange juice and honey together in a small bowl. Add to quinoa and stir until well combined. Season to taste with salt and freshly ground black pepper.
- Step 4Serve topped with the crumbled marinated feta.
Nutrition
1640 kj
Energy
16g
Fat Total
3.5g
Saturated Fat
11g
Fibre
14g
Protein
10mg
Cholesterol
245mg
Sodium
18g
Carbs (sugar)
48g
Carbs (total)
All nutrition values are per serve
Notes
Tip: When trimming kale, make sure you remove the tough centre vein. This salad is gluten free.
- Author: Chrissy Freer
- Image credit: Craig Wall
- Publication: Taste.com.au
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