Food & Wine
Pumpkin, feta and beetroot quinoa salad
Change up the usual, boring salad options with this nutrient-packed, refreshing quinoa salad.
Ingredients:
- 1 bunch of baby beetroot, trimmed and scrubbed
- 1/3 cup of olive oil
- 800g pumpkin, cut and peeled
- 1 tablespoon of thyme leaves
- 400g of white quinoa, rinsed
- 1 tablespoon of honey
- 1 teaspoon of wholegrain mustard
- 1/3 cup of parsley leaves, chopped
- 120g of feta
Method:
1. Preheat oven to 200°C. Place beetroot on individual pieces of foil and drizzle with olive oil. Wrap in foil and bake for 40 minutes.
2. Heat a chargrill to medium high heat. Top pumpkin with thyme and drizzle with oil. Cook for five to seven minutes on each side. Let cool.
3. Following directions on package, cook quinoa. Let cool.
4. Mix honey and mustard together.
5. Cut beetroot. In a bowl, toss together pumpkin, quinoa, parsley, and feta and top with honey-mustard dressing.