If you are using a screen reader and are having problems using this website, please call 02 8188 8722 for assistance.
HelloFresh
HelloFreshOur Plans
How It Works
About HelloFresh
Our Recipes
BlogSupport
Pumpkin & Beet Quinoa Salad

Pumpkin & Beet Quinoa Salad

with Dijon Dressing & Walnuts

3.1 / 4 Rating
Rate this recipe
Download the recipe
Read more

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 Time
45 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
Ingredients
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 Valuesper 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
Utensils
Chopping board
Knife
Sieve
Baking Paper
Baking Tray
Saucepan
Bowl
InstructionsPDF
Instructions
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.

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).

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!