It’s hard not to feel your heart skip a beat when you look down at this rainbow on a plate. Proving that being big on health doesn’t mean taste has to suffer, this quinoa salad comes alive with roasted purple beetroot and bright orange pumpkin.
Always refer to the product label for the most accurate ingredient and allergen information.
baby spinach leaves
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, remove the pumpkin skin and scrub the beetroot, and chop both veggies into 2 cm chunks. Slice the red onion into 1 cm thick wedges, rinse the quinoa well, wash the baby spinach leaves, and crumble the fetta cheese.
Place the pumpkin, beetroot and red onion on a lined oven tray. Toss in half the olive oil and season generously with salt and pepper. Place in the oven to cook for 20-30 minutes, or until golden and soft. Add the walnuts to the tray in the last 5-6 minutes to toast lightly. Remove from the oven and set aside.
Meanwhile, place the quinoa and water in a medium saucepan, cover with a lid and bring to the boil. Remove the lid and reduce to a medium heat. Simmer for 12-14 minutes, or until the quinoa is tender, has a slight bite to it and the water has absorbed (drain any excess water).
Place the quinoa, baked vegetables, baby spinach leaves, crumbled fetta cheese and walnuts in a large mixing bowl. Stir to combine. In a small bowl combine the remaining olive oil and Dijon mustard, and season with salt and pepper. Pour over the salad and toss to coat.
To serve, divide the salad between bowls. Enjoy!