1/2 bunch baby beetroot, cut in quarters
1/2 bunch baby carrots (heirloom if possible) cut in half
1 tsp olive oil
3 sprigs thyme leaves, picked
salt and pepper, to taste
1/4 cup quinoa, rinsed
4 large eggs
100g green beans, trimmed
20g Feta, crumbled
20g hazelnuts, roughly chopped
1 Preheat oven to 220°C and line a baking tray with baking paper.
2 Toss beets and carrots with oil, thyme leaves and season with salt and pepper. Arrange on tray and bake for 25 minutes
3 Place quinoa, ½ cup water and ¼ tsp salt in a saucepan and bring to the boil. Simmer, covered for 15 minutes or until cooked, rest covered for 5 minutes, then fluff with a fork.
4 At the same time, place eggs in a saucepan of cold water and bring to a rolling boil. Continue to simmer for 5 minutes, adding beans in the last minute of cooking. Drain and plunge into a bowl of chilled water to stop cooking process. Peel eggs and cut in half.
5 Divide quinoa between two plates, top with roast vegetables, beans, feta and nuts.
6 Squeeze over lemon and serve with eggs.
Nutritional Information - Per Serve
Energy 1547.6kj, Protein 20.5g, Carbs 18.4g, Fibre 6.1g, Sat. Fat 5.3g, Fat 22.5g, Calories 369.6cal, Sugar 5.9g