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Roasted pumpkin, mushroom and quinoa tray bake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Satisfying mushroom and pumpkin bake with hearty quinoa for busy weeknights.
Ingredients:
  • 56.88 gm extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 3 garlic cloves
  • 125.00 ml white quinoa, rinsed
  • 255.00 gm vegetable liquid stock
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
  • 40.00 ml finely chopped fresh chives
  • 80g reduced-fat fetta, crumbled
  • 8 flat BBQ mushrooms, stems removed
  • 500g Kent pumpkin, cut into thin wedges
  • 62.50 ml loosely packed fresh sage leaves
  • 1 tsp coriander seeds, crushed
  • 1 long red chilli, thinly sliced
  • Baby rocket, to serve
Instructions:
  • Preheat oven to 220°C (200°C fan-forced).
  • In a saucepan over medium heat, warm 2 teaspoons of oil. Sauté onion for 5 minutes until softened. Crush 1 garlic clove, add to onion, and cook for 1 minute until fragrant. Stir in quinoa and toast for 5 minutes.
  • Pour in the stock and turn up the heat to high until it reaches a boil. Reduce the heat to low, cover the pot, and let it simmer for 10 to 12 minutes until the quinoa is tender. Remove from heat and let it sit covered for 5 minutes until the stock is fully absorbed.
  • Mix in fresh parsley, chives, and half of the feta into the quinoa. Season with salt and pepper and toss to blend. Slice the remaining garlic cloves.
  • Place the mushrooms and pumpkin in a large roasting pan and drizzle with half of the remaining oil. Roast for 15 minutes.
  • Take the mushroom and pumpkin out of the oven. Fill the mushrooms with the quinoa mixture and spread it over the pumpkin in the pan. Top with sage, coriander seeds, chili, sliced garlic, and the rest of the feta. Season with salt and pepper, then drizzle with the remaining oil. Roast for an additional 10 to 15 minutes until the pumpkin is golden and tender, and the sage is crispy. Serve with rocket.

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