Quinoa salad with beetroot, pumpkin & persian feta

Cooking Salads Quinoa salad with beetroot, pumpkin & persian feta

This delicious quinoa salad with beetroot, pumpkin & Persian feta is packed full of healthy goodness.

Lables: Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 200C or 180C fan. Tear rectangles of foil and place a beetroot in the centre of each. Drizzle with 1 tablespoon oil. Season. Wrap to enclose. Bake on a tray for 40 mins or until tender and skins peel off easily. Spread pumpkin over a separate lined baking tray. Top with thyme. Season. Drizzle over 1 tablespoon oil. Toss to combine. Bake with beetroot, turning once, for 25 mins or until tender. Set aside to cool.
  2. Cook quinoa following packet directions. Set aside to cool.
  3. Holding each orange over a bowl to catch juice, cut either side of membrane to release segments. Squeeze remaining juice into the bowl. Shake the honey, mustard, orange juice and remaining oil in a screw-top jar to combine.
  4. Cut beetroot into wedges. Toss with pumpkin, quinoa, orange segments, parsley, walnuts and feta in a large bowl. Drizzle with dressing and season.

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1 bunch small baby beetroot, trimmed, scrubbed
1/3 cup Coles Brand Australian extra virgin olive oil
800g pumpkin, peeled, cut into 3cm pieces
1 tbsp thyme leaves
400g Coles Brand white quinoa, rinsed
2 oranges, peeled, white pith removed
1 tbsp honey
1 tsp wholegrain mustard
1/3 cup flat-leaf parsley leaves, chopped
1/2 cup walnuts, toasted, chopped
120g Persian feta, crumbled

Adv

Autors
Preparation time
20
Cooking time
40
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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