Quinoa with roasted vegetables and feta

Preparation time: 20 minutes

Cooking time: 40 minutes

• 1 large sweet potato
• 1 small red kuri squash
• 2 medium carrots
• 1 large parsnip
• 1 red onion
• Olive oil
• 250g quinoa
• 80g feta
• Salt and pepper
• Fresh parsley

1. Preheat the oven to 180°C/360°F (fan-assisted oven).
2. Prepare the vegetables: peel the sweet potato, carrots, parsnip and onion (the skin of the red kuri squash is edible; if the squash is organic or home-grown, there is no need to remove the skin). Cut the vegetables into small pieces.
3. Line a baking tray with some parchment paper and arrange the vegetables (except the red onion). Add a generous splash of olive oil and then mix with your hands. Bake in the oven for 20 minutes. Mix the vegetables again and add the red onion, cook for a further 20 minutes.
4. Meanwhile, rinse the quinoa and place in a saucepan. Cover with water and cook over a low heat for approximately 15 minutes.
5. Once the vegetables are cooked, season and add the feta pieces. Place the vegetables and feta on top of the quinoa, sprinkle with freshly chopped parsley and serve.