Roast Pumpkin & Beetroot Quinoa
with Spiced Nuts
- Almond
- Mustard
- Sesame
- Milk
- Sesame
- Soy
- Tree nuts
- Gluten
- May contain traces of allergens
Ingredients
1 packet
Tri Colour Quinoa
1
Peeled Pumpkin Pieces
1 sachet
Vegetable Stock Powder
1 packet
Roasted almonds
(Contains: Almond)
1 packet
Baby Spinach Leaves
1 packet
Pepitas
(May be present: Milk, Sesame, Soy, Tree nuts, Gluten)
1 packet
Dijon Mustard
(Contains: Mustard)
1 sachet
Sunflower Seeds
packet
Feta Cheese
1 sachet
Dukkah
(Contains: Sesame)
1
Beetroot
1 packet
Goat Cheese
Nutrition
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the peeled pumpkin into 2cm thick pieces. Slice the beetroot into 1cm thick wedges. Place the pumpkin and beetroot on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Bake for 25-30 minutes, or until tender. TIP: Beetroot is still quite firm after it's cooked. It's done when you can easily pierce it with a fork. TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, rinse the tri-colour quinoa well. In a medium saucepan, combine the quinoa, water and crumbled vegetable stock (see ingredients list). Bring to the boil, then reduce the heat to medium and simmer for 15 minutes, or until the quinoa is tender. Drain and return to the pan.
While the quinoa is cooking, combine the balsamic vinegar, Dijon mustard and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a large bowl. Season to taste with salt and pepper. Set aside.
Roughly chop the roasted almonds. In the last 5 minutes of veggie cooking time, add the nuts, pepitas, sunflower seeds and dukkah to a separate oven tray lined with baking paper and bake until fragrant and lightly toasted. TIP: They can burn fast, so keep an eye on them!
Add the quinoa, roast veggies, nuts, seeds, dukkah and baby spinach leaves to the dressing. Toss to combine. TIP: Allow the quinoa and veggies to cool slightly before making the salad to prevent the leaves from wilting.
Divide the tri-coloured quinoa and the roast pumpkin, beetroot and spiced nuts between bowls. Crumble over the feta to serve.
