Roasted Veggie Feta and Quinoa Salad

This is my official new favorite salad! The flavour of the roasted veggie feta and quinoa is absolutely incredible, I mean how could it not be with all my favourite things to eat. The feta balances out the sweetness of the baby beetroot and carrots providing a match made in heaven. I found the roasted veggie feta and quinoa salad works perfectly as either a side or a main if you just add some protein!  photo 3(3)

Roasted Veggie Feta and Quinoa Salad
  • 16 large carrots, trimmed, peeled, and diced
  • 12 baby beetroot, trimmed, peeled, diced
  • 2 red onion, peeled, cut into thin wedges
  • 1 cup quinoa, rinsed, drained
  • 2 bunches of kale, trimmed, leaves shredded
  • 2 tablespoons pine nuts, lightly toasted
  • Dressing
  • 1 tablespoon olive oil
  • 1 tablespoon white balsamic vinegar
  • 1½ tablespoons orange juice
  • 1 teaspoon honey
  • 60g marinated feta in oil, drained, crumbled
  1. Preheat oven to 400 F. Line a large baking tray with baking paper. Place the carrots, beetroot, and kale and on prepared tray, drizzle with olive oil salt and pepper. Roast carrots and beetroot for 20 minutes then add the kale for another 15 minutes or until vegetables are tender.
  2. Meanwhile, place quinoa in 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. Stir through kale until just wilted.
  3. Transfer 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 sea salt and freshly ground black pepper. Serve topped with the crumbled marinated feta.


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