Quinoa Salad

 

You will need

1 Large Mixing Bowl

2 Litre and Cover

3 Litre and Cover

Ingredients

1 bunch small baby beetroot, trimmed, scrubbed

1/3 cup extra virgin olive oil

800g pumpkin, peeled, cut into 3cm pieces

1 tablespoon thyme leaves

400g white quinoa, rinsed

2 oranges, peeled, white pith removed

1 tablespoon honey

1 teaspoon wholegrain mustard

1/3 cup flat-leaf parsley leaves, chopped

1/2 cup walnuts, toasted, chopped

120g Persian feta, crumbled

Method

1. Preheat oven to 200C or 180C fan. Tear rectangles of foil and place a beetroot in the centre of each. Drizzle with 1 tablespoon oil. Season. Wrap to enclose. Bake on a tray for 40 mins or until tender and skins peel off easily. Spread pumpkin over a separate lined baking tray. Top with thyme. Season. Drizzle over 1 tablespoon oil. Toss to combine. Bake with beetroot, turning once, for 25 mins or until tender. Set aside to cool.
2. Cook quinoa following packet directions. Set aside to cool.
3. Holding each orange over a bowl to catch juice, cut either side of membrane to release segments. Squeeze remaining juice into the bowl. Shake the honey, mustard, orange juice and remaining oil in a screw-top jar to combine.
4. Cut beetroot into wedges. Toss with pumpkin, quinoa, orange segments, parsley, walnuts and feta in a large bowl. Drizzle with dressing and season.