Nourish Bowl with Blushing Quinoa, Sumac Veg, Almonds & Dill

Cook Quinoa:

Preheat oven to 200°C. Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1 cup of water and bring to the boil. Reduce heat and simmer for about 15 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Roast Vegetables:

Wash the fresh produce. Cut mushrooms into quarters. Toss tomatoes and mushrooms with a drizzle with of olive oil, sumac and season with salt and pepper, coating well. Place on to a lined baking tray (or 2 if necessary), add to oven and roast for 15 minutes. Trim woody ends off and slice asparagus into thirds. Add asparagus to tray and roast for a further 5 minutes.

Prepare Remaining Ingredients:

Peel and grate beetroot on a box grater. Zest orange and cut in half. Pick dill leaves and roughly chop, discarding stems. Medium dice cucumber.

Finish Quinoa:

Add grated beetroot to cooked quinoa, season with salt and pepper and mix well.

Make Dressing:

In a small bowl combine dill, orange zest and juice (to taste) with 1 TBS olive oil (extra virgin if you have it). Mix well and season with salt and pepper.

You Plate It:

Divide roast vegetables and beetroot quinoa between bowls and top with diced cucumber. Drizzle dressing over the top and garnish with flaked almonds and fetta, crumbling as you add. Enjoy!