Quinoa with roasted vegetables and feta

Preparation time: 20 minutes

Cooking time: 40 minutes

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• 1 large sweet potato
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• 1 small red kuri squash
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• 2 medium carrots
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• 1 large parsnip
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• 1 red onion
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• Olive oil
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• 250g quinoa
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• 80g feta
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• Salt and pepper
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• Fresh parsley
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1. Preheat the oven to 180u00b0C/360u00b0F (fan-assisted oven).
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2. Prepare the vegetables: peel the sweet potato, carrots, parsnip and onion (the skin of the red kuri squash is edible; if the squash is organic or home-grown, there is no need to remove the skin). Cut the vegetables into small pieces.
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3. Line a baking tray with some parchment paper and arrange the vegetables (except the red onion). Add a generous splash of olive oil and then mix with your hands. Bake in the oven for 20 minutes. Mix the vegetables again and add the red onion, cook for a further 20 minutes.
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4. Meanwhile, rinse the quinoa and place in a saucepan. Cover with water and cook over a low heat for approximately 15 minutes.
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5. Once the vegetables are cooked, season and add the feta pieces. Place the vegetables and feta on top of the quinoa, sprinkle with freshly chopped parsley and serve.
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