With days to go until Spring is officially on the calendar, kit out your lunch salad with plenty of complimentary earthy flavours to ramp up your Ready-for-Summer-Body fitness regime.
In this recipe, we’ve used Rugani 100% beetroot juice to prepare the quinoa. Not only does it give it a fabulous jewel-like colour but enhances the whole dish with the earthy flavour of delicious beets.
Here’s how to make six servings, perfect for a lunch get-together with friends or family under the welcome African sun:
- Add the Rugani Beetroot Juice, water, quinoa and salt to a medium-size saucepan and cook according to the package details. Once cooked, remove from the heat and set aside to cool.
- Preheat the oven to 220 ºC. Toss the cubed butternut with olive oil, cumin and salt and pepper. Place onto a roasting tray and roast until the butternut is soft and the edges are beginning to caramelise. Remove from the oven and allow to cool.
- Toss the cooked quinoa with half of the roasted butternut and half of the baby beets. Then top with the rest of the butternut and beetroot pieces. Crumble over the feta and seeds and garnish with fresh rocket.