Roasted pumpkin, mushroom and quinoa tray bake

Quinoa bulks up this divine mushroom and pumpkin bake. Its an easy way to eat well after a long day at work.

Recipe «Roasted pumpkin, mushroom and quinoa tray bake» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup extra virgin olive oil, 1 small brown onion, finely chopped, 3 garlic cloves, 1/2 cup white quinoa, rinsed, 1 cup Massel vegetable liquid stock , 2 tbsp finely chopped fresh flat-leaf parsley leaves, 2 tbsp finely chopped fresh chives, 80g reduced-fat fetta, crumbled , 8 flat BBQ mushrooms, stems removed, 500g Kent pumpkin, cut into thin wedges, 1/4 cup loosely packed fresh sage leaves, 1 tsp coriander seeds, crushed, 1 long red chilli, thinly sliced, Baby rocket, to serve.

Ingredients:

• 1/4 cup extra virgin olive oil 
• 1 small brown onion, finely chopped 
• 3 garlic cloves 
• 1/2 cup white quinoa, rinsed 
• 1 cup Massel vegetable liquid stock 
• 2 tbsp finely chopped fresh flat-leaf parsley leaves 
• 2 tbsp finely chopped fresh chives 
• 80g reduced-fat fetta, crumbled 
• 8 flat BBQ mushrooms, stems removed 
• 500g Kent pumpkin, cut into thin wedges 
• 1/4 cup loosely packed fresh sage leaves 
• 1 tsp coriander seeds, crushed 
• 1 long red chilli, thinly sliced 
• Baby rocket, to serve 

Instructions

1. Preheat oven to 220C/200C fan-forced.
2. 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.
3. 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.
4. 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.
5. Meanwhile, place the mushroom and pumpkin in a large roasting pan. Drizzle with ½ the remaining oil. Roast for 15 minutes.
6. 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.