Roast Root Veg & Quinoa
with Spiced Nuts
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Red Onion
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
Baby Spinach Leaves
1 packet
Peeled & Chopped Pumpkin
1 packet
Pepitas
(May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Almond.)
1 sachet
Sunflower Seeds
1 packet
Dijon Mustard
1 packet
Fetta Cheese
1 sachet
Paprika Spice Blend
1 packet
Tri Colour Quinoa
1
Beetroot
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the peeled pumpkin into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chinks. Cut the red onion into 2cm wedges. Place the pumpkin, beetroot and red onion on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Bake until tender, 25-30 minutes. TIP: Beetroot is still quite firm after it's cooked. It's done when you can easily pierce it with a fork. TIP: Cut the veggies to the correct size so they cook in the allocated time.
Rinse the tri-colour quinoa well. In a medium saucepan, combine the quinoa, water (see ingredients list), and crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil, then reduce the heat to medium and simmer, uncovered, until the quinoa is tender, 8-10 minutes. Cover with a lid to keep warm
Roughly chop the roasted almonds. Place the almonds, pepitas and sunflower seeds in a small bowl and add a drizzle of olive oil and the paprika spice blend (see ingredients list). Season with a pinch of salt and pepper and stir to coat the nuts and seeds. In the last 5 minutes of veggie cooking time, add the nuts and seeds to a separate oven tray lined with baking paper and bake until fragrant and lightly toasted. TIP: They can burn fast, so keep an eye on them!
Add the quinoa, roast veggies, spiced nuts and baby spinach leaves to the dressing. Toss to combine. TIP: Allow the quinoa and veggies to cool slightly before making the salad to prevent the leaves from wilting.
Divide the tri-coloured quinoa and the roast pumpkin, beetroot and spiced nuts between bowls. Crumble over the fetta to serve.
