Preheat the oven to 200°C.
Place the plums on a baking tray and drizzle with a little oil. Season and roast until soft with crispy edges, about 10 – 15 minutes.
Wash and drain the quinoa in a sieve to remove any residue. Place in a large saucepan and pour over the stock. Bring to a boil and add the beetroot. Reduce the heat and simmer uncovered until soft, about 20 minutes. Cover and leave to standfor 5 minutes, then fluff up with a fork. Add a little oil and season.
Mix the herbs into the warm quinoa and serve with the roasted plums, garnished with the mint leaves.
Quinoa is a recently rediscovered ancient "grain" once considered "the gold of the Incas”. It is a...
