Quinoa bowl with roasted sweet potato, grapefruit, and feta cheese

Rinse it, then cook it in twice its volume of salted water.

Drain and allow to cool.

Peel it and cut it into cubes.

Arrange on a baking sheet, drizzle with olive oil, and season with pepper.

Bake at 200°C for 25 to 30 minutes, until it is soft and slightly golden.

Peel it completely and remove the supremes.

Keep refrigerated.

Divide the quinoa between the bowls.

Add the still-warm sweet potato, grapefruit segments, and crumbled feta cheese.

Drizzle with olive oil and grapefruit balsamic vinegar.

Season with pepper and add some fresh herbs if desired.