Roast Root Veggies & Quinoa
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Roast Root Veggies & Quinoa

Roast Root Veggies & Quinoa

with Spiced Nuts

We toyed with calling this delish little salad ‘Fruits of the Forest’ because we’re whimsical and a little bit ridiculous if we’re being honest. But come on! This winning combo of nuts, seeds, feta and root veg will have you feeling a bit Disney-princess-with-a-forest-animal-sidekick too.

Allergens:
Almond
•Milk
•Sesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

1 unit

beetroot

1 tub

Dijon mustard

1 packet

Pumpkin Seeds (Pepitas)

1 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 bag

baby spinach leaves

½ block

feta cheese

(Contains Milk; May be present Tree Nuts. )

1 packet

tri colour quinoa

(May be present Gluten, Peanut, Tree Nuts, Sesame, Milk, Soy. )

½ sachet

vegetable stock powder

1 unit

onion

1 packet

sunflower seeds

1 sachet

dukkah

(Contains Sesame; )

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

1.5 cup

water

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories2560 kcal
Fat32.4 g
of which saturates6.2 g
Carbohydrate57.5 g
of which sugars17.4 g
Dietary Fibre0 g
Protein27.8 g
Cholesterol0 mg
Sodium1370 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper
•Baking Tray
•Lid
•Medium Pan

Instructions

Roast the veggies
1

Preheat the oven to 220°C/200°C fan-forced. Slice the peeled pumpkin and red onion into 2cm-thick wedges. Slice the beetroot (unpeeled) into 1cm-thick wedges. Place the pumpkin, onion and beetroot on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Bake until tender, 25-30 minutes. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.

Cook the quinoa
2

While the veggies are roasting, rinse the tri-colour quinoa well. In a medium saucepan, combine the quinoa, water and crumbled vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people). Bring to the boil, then reduce the heat to medium and simmer, until the quinoa is tender and the water has been absorbed, 8-10 minutes. Cover with a lid to keep warm.

Make The Dressing
3

While the quinoa is cooking, combine the balsamic vinegar, Dijon mustard and olive oil (4 tsp for 2 people / 2 1/2 tbs for 4 people) in a small bowl. Season to taste with salt and pepper. Set aside.

Flavour The Nuts & Seeds
4

Roughly chop the roasted almonds. Place the almonds, sunflower seeds and pumpkin seeds in a second small bowl and add the dukkah. Season with a pinch of salt and pepper and stir to coat. When the veggies have 5 minutes cook time remaining, add the nuts and seeds to a separate oven tray lined with baking paper and bake until fragrant and lightly toasted, 5 minutes. TIP: They can burn fast, so keep an eye on them!

Mix it all together
5

In a large bowl, add the quinoa, roast veggies, spiced nuts and baby spinach leaves to the bowl with the dressing. Add the dressing and toss to combine. TIP: Allow the quinoa and veggies to cool slightly before making the salad to prevent the leaves from wilting.

Serve Up
6

Divide the tri-coloured quinoa, roast veggies and spiced nuts between bowls. Crumble over the feta (see ingredients list) to serve.