Quinoa bulks up this divine mushroom and pumpkin bake. Its an easy way to eat well after a long day at work.
- Preheat oven to 220C/200C fan-forced.
- Heat 2 teaspoons of the oil in a saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Crush 1 garlic clove. Add to onion. Cook for 1 minute or until fragrant. Add quinoa. Cook, stirring, for 5 minutes or until toasted.
- Add stock. Increase heat to high. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until quinoa is tender. Remove from heat. Stand, covered, for 5 minutes or until stock is just absorbed.
- Add parsley, chives and 1/2 the fetta to the quinoa mixture. Season with salt and pepper. Toss to combine. Slice the remaining garlic cloves.
- Meanwhile, place the mushroom and pumpkin in a large roasting pan. Drizzle with ½ the remaining oil. Roast for 15 minutes.
- Remove mushroom and pumpkin from oven. Spoon quinoa mixture into mushroom and over pumpkin in pan. Sprinkle with sage, coriander seeds, chilli, sliced garlic and remaining fetta. Season with salt and pepper. Drizzle with remaining oil. Roast for a further 10 to 15 minutes or until pumpkin is golden and tender and sage is crisp. Serve with rocket.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set