Instructions

1. Preheat the oven to 200°C.
2. Cut the beets and red onion into thin wedges, the bell pepper into slices. Arrange them in a baking dish, then add the oil, herbs, balsamic vinegar and garlic. Season with salt and pepper then toss well.
3. Cover the dish with foil and bake for 30-45 minutes, or until the beets are tender.
4. Meanwhile, rinse the quinoa thoroughly, then cook according to the packet instructions. Keep warm in the pan.
5. When the veggies are done, remove the skins of the beets (if not organic), then add the quinoa to the pan and mix well, particularly with the cooking jus. Add more oil and balsamic if it’s not moist enough.
6. Serve with the chopped parsley/basil leaves.