adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Quinoa salad with beetroot, pumpkin & persian feta
0 Likes
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Vibrant quinoa salad with roasted beetroot, pumpkin, and creamy Persian feta for a wholesome meal.
Ingredients:
  • 1 bunch small baby beetroot, trimmed, scrubbed
  • 75.08 gm extra virgin olive oil
  • 800g pumpkin, peeled, cut into 3cm pieces
  • 20.00 ml thyme leaves
  • 400g Brand white quinoa, rinsed
  • 2 oranges, peeled, white pith removed
  • 28.60 gm honey
  • 5.90 gm wholegrain mustard
  • 82.50 ml flat-leaf parsley leaves, chopped
  • 57.50 gm walnuts, toasted, chopped
  • 120g Persian feta, crumbled
Instructions:
  • Preheat the oven to 200C (180C for fan ovens). Tear rectangles of foil and place a beetroot in the center of each. Drizzle with 1 tablespoon of oil, season, and wrap to enclose. Bake on a tray for 40 minutes or until tender and skins peel off easily. Spread pumpkin over a separate lined baking tray, top with thyme, season, and drizzle over 1 tablespoon of oil. Toss to combine. Bake alongside beetroot, turning once, for 25 minutes or until tender. Allow to cool before serving.
  • Prepare the quinoa as directed on the package and let it cool.
  • Hold each orange over a bowl to catch the juice, then cut on either side of the membrane to release segments. Squeeze the rest of the juice into the bowl. Combine honey, mustard, orange juice, and the remaining oil in a screw-top jar and shake well.
  • Cut the beetroot into wedges, then combine with pumpkin, quinoa, orange segments, parsley, walnuts, and feta in a large bowl. Drizzle with dressing and season to taste.

Similar Recipes