1 pound dry quinoa
1/2 butternut pumpkin
3 large beets
0,25 pounds olives, or to taste
0,25 pounds goat’s cheese
0,3 pounds baby spinach
0,3 pounds baby rocket
3 tbsp olive oil
salt and pepper
1. Preheat your oven to 420F.
2. Cook quinoa according to the instructions on the pack. Peel and cube the beets and pumpkin. Crumble the goat cheese.
3. Line a roasting tray with foil or baking paper, place the pumpkin and beetroot in a single layer. Add 1 tbsp olive oil, salt and pepper, and mix to combine. Roast for 30 minutes or until the vegetables just begin to color. Remove from the oven, add the olives, mix to combine and bake for another 20 minutes, or until the vegetables start to turn crisp. Remove and let cool.
4. In a large bowl combine cooked quinoa, vegetables, spinach, rocket, goat cheese and remaining olive oil. Mix well to combine.
Photo courtesy Naotake Murayama via Flickr