serves
2-3
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
2-3
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 200 g white quinoa, rinsed
- 1 bunch heirloom yellow carrots, trimmed and peeled
- 1 bunch heirloom purple carrots, trimmed and peeled
- 1 golden beetroot, peeled and cut into a large dice
- salt and pepper, to taste
- 1 tbsp chopped parsley
Balsamic maple dressing
- 60 ml (¼ cup) balsamic vinegar
- 1 tbsp pure maple syrup
- ½ lemon, juiced
- 185 ml (¾ cup) extra virgin olive oil, plus extra for drizzling
Instructions
- Preheat the oven to 180˚C.
- Bring a medium saucepan of water to the boil, then add the quinoa and simmer until tender. Strain through a fine sieve and set aside to cool to room temperature.
- Toss the carrots and beetroot in a bowl with a good pinch of salt and a drizzle of olive oil and roast for 12 minutes or until tender but not soft. They should have a bit of a bite to them.
- Meanwhile, for the dressing, place the vinegar, maple syrup and lemon juice in a small bowl. Gradually whisk in the oil until well combined, then season to taste.
- Toss the roast vegetables and quinoa together in a large bowl and add just enough dressing to coat. Transfer to a serving bowl, scatter with parsley and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
