400g tricolour quinoa
½ butternut pumpkin – peeled and chopped into 2cm pieces
2 large fresh beetroot – peeled and chopped into 2cm pieces
1 tablespoon dried thyme
1 tablespoon coconut oil
Handful flat-leaf parsley – finely chopped
½ pomegranate – seeds scooped out
120g goats fetta – chopped into 2cm pieces
1/3 cup olive oil
1/3 cup balsamic vinegar
Rinse the quinoa well in a sieve. Bring to boil in large pan of water, and simmer for 15 minutes
Preheat the oven to 180C.
Roast the beetroot and pumpkin, with the coconut oil and thyme, in the oven for 25 minutes.
Drain the water off the quinoa and allow to cool.
Mix together the roasted vegetables and quinoa.
Add the rest of the ingredients and mix well.