• Milda

Quinoa with roast veg and feta

Updated: Apr 30, 2019

Autumn is the glorious season of squash and root vegetables. Beetroot is an excellent source of iron and folate, helping to maintain a healthy blood pressure and cognitive function. Squash is jam-packed with nutrition, which has countless benefits, including maintaining skin and eye health, as well as boosting the immune system. Perfect combination to keep us nourished as it gets cold outside.

Serves: 2

Time: 45 minutes


1 ½ cup of boiled quinoa

1 large beetroot

1 small squash

150 grams of feta cheese

2 tbsp. sunflower seeds

Few sprigs of thyme

1 tbsp. balsamic vinegar

4 tbsp. Olive oil

Salt and pepper to taste


  1. Set the oven to 175C degrees. Slice the beets and the squash and place in a baking tray. Pour 2 tbsp. olive oil and season with salt, pepper and place the thyme sprigs in the tray. Bake in the oven for about 45 minutes or until vegetables are soft. Can also choose to grill the vegetables if prefer.

  2. Boil quinoa in the meantime, or that can already be done the day before.

  3. When the beetroot and squash is ready you can mix it in a bowl with quinoa, olive oil salt and pepper in a bowl. Crumble feta cheese on top and garnish with sunflower seeds.


#pumpkin #beetroot #salad #quinoa #easyrecipe #recipe


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