Quinoa and beetroot salad

Method

1. Heat oven to 225°C
2. Cut stalks off beetroot and coat in oil
3. Roast beetroot for approximately 45 minutes or until a knife can be inserted easily
4. When cooked set aside and cool
5. Once cool rub the skin off with your thumb
6. Dice beetroot into 1cm cubes
7. While beetroot is cooking bring quinoa and water to the boil
8. Cover and simmer gently until all the water has been absorbed
9. Allow quinoa to cool
10. Gently mix all ingredients together just before serving