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Pumpkin & Beet Quinoa Salad

Pumpkin & Beet Quinoa Salad

with Dijon Dressing & Walnuts

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3.1 / 4 Ratingout of 63 ratings
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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.

Tags:Egg FreeVeggie
Allergens:MilkSulphitesTree Nuts
Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

400 g

pumpkin

1

beetroot

½

red onion

1 packet

quinoa

½ bag

baby spinach leaves

1 block

fetta cheese

(ContainsMilk)

½ tub

Dijon mustard

(ContainsSulphites)

1 packet

walnuts

(ContainsTree Nuts)

Not included in your delivery

3 tbs

olive oil

1.5 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2840 kJ
Fat44.4 g
of which saturates9 g
Carbohydrate55.9 g
of which sugars17.4 g
Protein21.4 g
Sodium553 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Sieve
Baking Paper
Baking Tray
Saucepan
Bowl
Instructionsarrow up iconarrow up icon
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1

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.

Bake the veggiesAdd the walnuts
Bake the veggiesAdd the walnuts
2

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.

3

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).

Toss the saladAdd the dressing
Toss the saladAdd the dressing
4

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.

5

To serve, divide the salad between bowls. Enjoy!