You need-

• Beetroot – 1 small, cubed
• Shitake mushrooms – 5-6 nos, sliced
• Snow peas – 1 cup
• Zucchini – cubed, 1cup
• Garlic – 4 pods
• 1 tablespoon chopper – fresh thyme
• 1 tablespoon chopped fresh rosemary
• Olive oil
• Quinoa -100 grams
• Veg stock – 500 grams
• Feta cheese – crumbled 1/2 cup
• Fresh Coriander
• Salt to taste
• Toasted wall nuts – 1/2 cup

How to-

Pre-heat the oven to 200 c.

In a roasting place all the veggies and drizzle well with the oil, chopped rosemary n thyme, salt and mix until the veggies are well coated and roast the veggies for about 45 minutes turning them halfway through.

While the veggies are roasting cook the quinoa. In a pan bring the veg stock to boil and add the quinoa. Cover n cook till the quinoa is cooked through. If there is excess stock, then drain and set aside.

In a mixing bowl, place the roasted veggie, quinoa, feta, walnuts and toss well. Check for seasoning and garish with fresh Coriander leaves.