TRI COLOURED QUINOA , BEETROOT AND BEAN SALAD.

Ingredients......20 baby beetoot,scrubbed, trimmed and halved, ( I used 1 kg of pre cooked beetroot from the vegetable section in my supermarket), 2 tbs of canola oil, 3 tbs of dried thyme, cracked black pepper to taste, 30gm of butter/ marg, 4tbs of basalmic vinegar, 175 gm of tri coloured quinoa, 250gm of frozen sliced beans, 200gm of broad bean pods, 2 tbs of olive oil. If you are using fresh beetroot, preheat your oven to 180 deg C. Put the beetroot in a roasting pan and drizzle with canola oil, sprinkle with thyme and crack black pepper. Cover with foil and roast for 30 minutes or until the beetroots are tender. Now whether you have used fresh or precooked beetroots..... Melt the butter/ marg and mix with the basalmic vinegar and drizzle over the beetroots. Meanwhile place the quinoa in 500ml of water , bring to the boil, then reduce the heat to a simmer and cook until the water has been absorbed and quinoa is cooked,( tender and crunchy). Place the frozen sliced beans and pods in boiling water until just tender, then drain and refresh under cold water. Combine all ingredients together in a large serving dish including any left over basalmic and butter mixture, an extra sprinkle of thyme, drizzle of basalmic vinegar and olive oil. This is an excellent side to seafood dishes or just by itself.