Ingredients (4 servings)
½ cup (100g) quinoa
1/3 cup (80ml) olive oil
2 tablespoons orange juice
1½ tablespoons honey
1 teaspoon ground cumin
750g sweet potato, peeled, cut into wedges
1 large red onion, peeled, cut into wedges
¼ cup (40g) natural almonds, toasted, coarsely chopped
1/3 cup (65g) feta, crumbled
2 tablespoons dried cranberries
¼ cup flat-leaf parsley leaves
¼ cup mint leaves
Preheat oven to 200C. Grease a large baking tray and line with baking paper. Cook the quinoa following packet directions. Drain. Set aside to cool.
Meanwhile, whisk the oil, orange juice, honey and cumin in a small jug until combined. Season. Place the sweet potato and onion on the prepared tray. Pour over half the marinade and toss to coat. Roast for 30 mins or until sweet potato is cooked through.
Arrange the rocket on a large serving platter. Spoon over the quinoa. Top with the sweet potato and onion. Scatter over the almonds, feta and cranberries and top with parsley and mint. Drizzle with the remaining dressing.