Quinoa with roasted beetroot and sausage
This gluten-free quinoa with roasted beetroot and sausage is a super easy dish, perfect for a midweek supper and weekend lunch. You can use your favourite sausages, even vegan ones, for a plant-based version. Serve it with a crispy salad on the side.
Ingredients
Method
- Preheat the oven to 200°C.
- Cut the beets and red onion into wedges, the bell pepper into slices. Arrange them in a baking dish, then add the oil, oregano, vinegar, maple syrup, chilli (if used) and garlic. Add the sausages, then season with salt and pepper then toss well.
- Bake for 25-30 minutes, or until everything cooked through well. Cover the dish with foil, if needed.
- Meanwhile, rinse the quinoa thoroughly under running water, then cook it according to the packet instructions. Keep warm in the pan.
- When the veggies and sausages are done, remove the skins of the beets (if not organic), onion and garlic. Cut the sausages into bite-sized pieces and mash the garlic into a paste. Mix the garlic well with the quinoa, then add the sausage and veggie pieces. Add the sticky cooking jus too (add more oil and lemon juice if it’s too sticky).
- Toss everything well, then serve with the chopped parsley leaves.