Rainbow Quinoa With Roasted Beets, Pumpkin, Cherry Tomatoes And Feta Cheese


2 cups cooked Quinoa (see package for instructions) 1 cup diced Beetroot
1 cup diced pumpkin
1 cup cherry tomatoes, cut in half
1/2 cup feta cheese
1 tbs olive oil
2 tbs rosemary
1 sprig of thyme
1 pinch sea salt
A little scotch bonnet to taste


Combine Beets, Cherry Tomatoes and Pumpkin with olive oil, rosemary, thyme and sea salt and rub together.
Place on a cooking sheet with foil and roast in the oven at 350 for about 25 minutes until
cooked. Remove from oven.
While veggies are roasting, Follow the instructions on the Quinoa package to make 2 cups of cooked Quinoa. Make sure to wash your Quinoa!
Combine cooked Quinoa with roasted vegetables, add a little scotch bonnet to taste. Mix all together and top with Feta Cheese.

This entry was posted in Recipes.

Leave a Reply