Loaded Quinoa with Honeyed Beetroot & Carrots and Hazelnuts
Ingredients:
- 400g beetroot rinsed and cut into bite-sized pieces
- 20ml NOMU Italian Rub
- 480g carrot rinsed, trimmed and cut into wedges
- 20g hazel nuts roughly chopped
- 60ml honey
- 150ml white quinoa, rinsed and drained
- 60g danish feta
- 30ml lemon juice
- Half cucumber, rinsed and cut into half-moons
- 40g green leaves
Instructions:
- Preheat the oven to 200℃. Coat the veggies in olive oil, the NOMU rub and salt and pepper. Roast the veggies in the oven until crispy, 35 minutes (stirring halfway through)
- In the final 5 minutes of roasting, scatter the chopped hazelnuts and drizzle with honey. Toss together and return to the oven for the remaining time.
- Place the rinsed quinoa in a pot with 300ml salted water. Cover with a lid and bring to boil. Reduce the heat and simmer until the quinoa tails have popped out, 12 - 15 minutes. Remove from the heat and drain. Set aside to steam, about 5 minutes.
- Plate the quinoa into a flat serving dish. Add the roasted veggies, feta, lemon juice, cucumber and green leaves and enjoy!
