Roasted Vegetable Quinoa Salad

Ingredients:

½ cup Quinoa
1¼ cups Water
10 Baby Beetroot, 
300g Butternut, cut into small cubes
4 Baby Marrows, sliced
30ml Herb infused avocado oil

Vinaigrette:
6 sundried tomatoes, soaked in water for 1 hour
60ml Olive oil
30ml Balsamic vinegar
1 spring onion
10ml finely chopped basil
Pinch of salt

Method:
Preheat oven to 250oC
Wrap baby beetroot individually in foil and place on a small baking tray
Pour oil over butternut & marrow, mix well and place in baking tray.
Bake vegetables in the oven for 20 minutes.
Rinse quinoa & cook in boiling water for 15 minutes on stove top or microwave until transparent and white germs clearly visible.
Place all ingredients for vinaigrette in blender & blend to desired consistency
After 20 minutes, remove vegetables from oven.
Remove tops and roots from beetroot & cut into 6 segments each.
Mix all vegetables into quinoa and stir in as much vinaigrette as desired.  Refrigerate remaining vinaigrette & use within 2 weeks.

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