Quinoa, Beetroot, Squash and Feta Salad

MAKES 4 adult portions

PREPARATION TIME 25 minutes, plus cooling

COOKING TIME 50 minutes

FOR THE QUINOA, BEETROOT, SQUASH AND FETA SALAD

1 butternut squash, peeled, deseeded and cut into bite-size wedges

4 raw beetroot, cut into bite-size wedges

2 tbsp olive oil

60g/2¼oz/scant ½ cup hazelnuts

100g/3½oz/½ cup quinoa

150g/5½oz baby spinach leaves

1 small bunch mint leaves, roughly chopped

1 bunch spring onions/scallions, finely sliced

1 red chilli, deseeded and finely sliced

400g/14oz feta cheese, crumbled

sea salt and freshly ground black pepper

FOR THE HONEY AND MUSTARD DRESSING

4 tbsp rapeseed/canola oil

2 tbsp clear honey

2 tbsp white wine vinegar

1 tbsp Dijon mustard

finely grated zest of 1 orange

 

1 Preheat the oven to 200°C/400°F/gas 6.

2 Put the butternut squash and beetroot in a roasting pan, toss in the oil and season lightly with salt and pepper. Roast for about 40–50 minutes until they are softened and becoming golden. Once cooked, leave to cool to room temperature.

3 While you are roasting the vegetables, put the hazelnuts in a small baking sheet and roast for 8 minutes until golden. Leave to cool slightly, then roughly chop and leave to one side.

4 Rinse the quinoa in cold water, then put in a saucepan with 300ml/ 10½fl oz/scant 1¼ cups cold water and a pinch of salt. Bring to the boil, then reduce the heat and leave to simmer for 20 minutes until all the water has been absorbed and the quinoa is light and fluffy. Leave to cool.

5 Put the dressing ingredients in a screw-topped jar, shake well, then leave to one side. (You can roast the vegetables and nuts, make the dressing and cook the quinoa a few hours in advance. Cover and keep in the refrigerator until you are ready to finish.)

6 To finish, put everything except the hazelnuts and feta in a bowl, pour over the dressing and toss together well. Serve sprinkled with the feta and hazelnuts.

Leftovers for a 5-a-day lunch

quinoa with ratatouille

It is a good idea to cook extra quinoa and serve it with some ratatouille or roasted vegetables. If the kids like couscous, they should enjoy it; it has a slightly nuttier flavour, and is really good for you. You can stir the extra into casseroles or sauces once they are cooked to bulk them out and for added nutritional value. To make quinoa ratatouille, lightly fry 1 chopped onion and 2 crushed garlic cloves in 2 tbsp olive oil. Add 1 diced red pepper and 1 diced yellow or orange pepper, 2 diced courgettes/zucchini and ½ diced aubergine/ eggplant. Cook for 2 minutes, then add 400g/14oz/1¾ cups canned chopped tomatoes, 2 tbsp tomato ketchup, ½ tsp mixed dried herbs and season with a little sea salt and freshly ground black pepper. Cover with a lid and simmer for 30 minutes. Makes 2 adult and 2 kid-sized portions.