Quinoa salad with beetroot, pumpkin & persian feta
Ingredients • 1 bunch small baby beetroot, trimmed, scrubbed • 1/3 cup Coles Brand Australian extr…
Ingredients
• 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 tablespoon thyme leaves
• 400g Coles Brand white quinoa, rinsed
• 2 oranges, peeled, white pith removed
• 1 tablespoon honey
• 1 teaspoon wholegrain mustard
• 1/3 cup flat-leaf parsley leaves, chopped
• 1/2 cup walnuts, toasted, chopped
• 120g Persian feta, crumbled
Method
Step 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.
Step 2
Cook quinoa following packet directions. Set aside to cool.
Step 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.
Step 4
Cut beetroot into wedges. Toss with pumpkin, quinoa, orange segments, parsley, walnuts and feta in a large bowl. Drizzle with dressing and season.
