Perfect salad for change of seasons and side dish for BBq's
Rinse the quinoa thoroughly and cook as per directions on the packet.
Chop beetroot, sweet potato and carrots into largish chunks, pop onto lined baking tray. Drizzle with oil and sprinkle salt and pepper.
Bake in moderate to high oven till just cooked. Allow to cool.
Trim green beans and pop into the microwave for 2 minutes. Rinse in cold water, drain and set aside to dry.
Mix the roasted vegetables, green beans and quinoa together till just combined.
Drizzle with your favorite salad dressing and serve.
You can use whatever vegetables you like for this salad. The harder vegetables retain their shape so the salad doesn't get mushy.
If using zucchini or pumpkin, be sure to cook or bake so they stay firm.