Quinoa with roasted beetroot and pecan nuts

Name: quinoa with roasted beetroot and pecan nuts
Total time: 30 min
Yield: 4
Ingredients: 200 gram Quinoa; 400 gram raw beet; 2 Red onion; 2 tablespoon olive oil; 1 teaspoon fresh thyme; 200 gram old goat's cheese; 200 gram feta; 1 bunch fresh parsley; 50 gram pecans

Ingredients

200 gram Quinoa
400 gram raw beet
2 Red onion
2 tablespoon olive oil
1 teaspoon fresh thyme

200 gram old goat's cheese
200 gram feta
1 bunch fresh parsley
50 gram pecans

Directions

Preheat the oven to 220 ° C. Allow the quinoa to cool for about 30 minutes in cold water.
Cut the beets and onions into equal parts and shake them with the olive oil, thyme, some coarse salt and pepper. Spread out on a baking tray and grid for about 30 minutes in the middle of the oven. In between, switch over once.
Prepare the quinoa according to the instructions on the package.
Mix the quinoa, beets, onions, cheese and parsley carefully and season with salt and pepper.
Sprinkle with the pecans and serve warm (lukewarm).