Warm Quinoa Salad with Roasted Sweet Potato and Beetroot

Today’s recipe on the blog is absolutely delicious and good for the waistline too!

I was so excited to receive a WW freshbox from Aussie Farmers Direct this week. It was conveniently delivered to our home with enough fresh food and veggies to feed a family of five.

An abundance of colour was revealed when we opened our box that was filled with fresh vegetables from zucchinis and cabbages to tomatoes and sweet potatoes.

It also included Australian farmed meats as well as garden-fresh herbs, citruses and spices.

My daughter and I were home when the box arrived so we planned a mother daughter cook up! We both loved how all of the ingredients were 100% Australian made and grown.

Tamsin who is studying philosophy commented, “So mum, this means we’re supporting Australian farmers and manufacturers, and promoting a sustainable life that isn’t detrimental to the environment”. I was really happy that she had thought about that and that it was something she was interested in knowing more about.

All of the fresh food is delivered in recyclable cardboard boxes and because all of the ingredients are locally sourced product, the carbon footprint of boxes is much less than imported goods that may have travelled from the other side of the world. On top of that with such fresh and healthy ingredients, it really encourages families to eat well and live more sustainable and healthier lives.

Another great thing about the WW freshbox is that you’re not only provided with an abundance of ingredients but also given easy to make recipes that are simple yet healthy, and can be greatly enjoyed by anyone.

My daughter and I decided to make the warm quinoa salad with roasted sweet potato and beetroot. The recipe was fairly straightforward with only a few simple steps, and took only 45 minutes until it was ready to eat!

I loved this recipe and especially enjoyed the warm quinoa; it is such a nutritious food that is gluten-free, high in protein and one of a small number of plant foods that incorporates all nine essential amino acids.

Tamsin loved the dish because of the crispy roasted sweet potato and beetroot, which she dutifully sliced and popped into the oven to roast and when they appeared 30 minutes later, claimed they were absolutely mouth-watering. Not only that, sweet potatoes are also a great source of vitamin A…healthy and delicious!

It was super fun spending time with my daughter and sharing time cooking together.

WW freshbox makes eating healthy super easy and convenient with farm fresh produce and recipes delivered directly to your door.

To get $25 off your first order use promo code WWSUPERCHARGED on checkout www.getwwfreshbox.com.au (conditions apply).

Terms & Conditions: For new customers on first order only. Minimum spend $65. Not to be used in conjunction with any other offer. See AussieFarmers.com.au for full Terms & Conditions. Valid until 31.10.16

And now for the scrumptious family friendly recipe….

Warm quinoa salad with roasted sweet potato and beetroot:

• Serves: 4
• Prep: 15 mins
• Cook: 30 mins

Ingredients

• 500g sweet potato unpeeled, cut into thin wedges
• 500g beetroot, trimmed, peeled, cut into wedges
• 1 cup (200g) quinoa, rinsed, drained*
• ½ small red onion, thinly sliced
• ⅓ cup coarsely chopped fresh flat-leaf parsley
• 2 tbs finely chopped fresh mint leaves
• 1 tbs extra-virgin olive oil*
• 1 tbs red wine vinegar* (we used Apple Cider Vinegar)
• 3½ cups (875ml) chicken stock*
• 50g marinated feta, drained

*From your pantry

Method

1. Preheat oven to 200°C. Place the sweet potato and beetroot in a large roasting dish in a single layer. Season with salt and pepper and lightly spray with oil. Roast for 30 minutes or until golden and tender.
2. Meanwhile, rinse the quinoa under cold water and drain. Place in a medium saucepan with 2 and 1/4 cups stock. Use remainder to serve 2. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until the water is absorbed and the quinoa is tender.
3. Add the warm roasted vegetables, onion, parsley, mint, oil and vinegar to the quinoa. Season with salt and pepper and gently toss to combine. Serve topped with marinated feta.

Full disclosure: Please note this is a sponsored post.  Sponsored posts go towards the running of Supercharged Food.