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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup Quinoa
  • 2 large beetroots
  • 1 red onion
  • 1 red or yellow bell pepper
  • 1 tsp dried oregano
  • 1 tsp cumin seeds
  • 1 clove of garlic minced
  • 1 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 1 tsp maple syrup
  • Chili flakes optional
  • Salt an pepper
  • 2 Tbsp chopped parsley leaves
  • Lemon juice
  • 4 sausages

Method
 

  1. Preheat the oven to 200°C.
  2. 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.
  3. Bake for 25-30 minutes, or until everything cooked through well. Cover the dish with foil, if needed.
  4. Meanwhile, rinse the quinoa thoroughly under running water, then cook it according to the packet instructions. Keep warm in the pan.
  5. 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).
  6. Toss everything well, then serve with the chopped parsley leaves.