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 200β. 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!