Butternut pumpkin and quinoa salad
10
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 1 • Difficulty: Easy
A hearty vegetarian salad that can easily be made vegan by replacing feta cheese with a vegan-friendly alternative.
Ingredients
Butternut pumpkin
300 g, unpeeled, cut into 1cm-thick wedges
Red onion
½ medium, cut into 2cm-thick wedges
Tri-colour quinoa
¼ cup(s), rinsed, (45g)
Reduced fat feta cheese
20 g, crumbled
Fresh dill
1 tbs, coarsely chopped
Fresh coriander
1 tbs, coarsely chopped
Oil spray
1 x 3 second spray(s)
Olive oil
2 tsp
White wine vinegar
2 tsp
Garlic
¼ clove(s), crushed
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper. Arrange pumpkin and onion in a single layer over prepared tray. Lightly spray with oil and season with salt and pepper. Bake for 25 minutes or until tender and lightly browned.
2
Meanwhile, stir quinoa in a small saucepan over medium heat for about 5 minutes or until fragrant and lightly toasted. Stir in ½ cup (125ml) water and bring to the boil. Reduce heat to low. Simmer, covered, for about 15 minutes or until liquid is absorbed. Remove from heat. Stand, covered, for 5 minutes.
3
Meanwhile, to make dressing, mix all ingredients in a small bowl. Season with salt and pepper.
4
Uncover quinoa and fluff with a fork. Transfer to a serving plate. Top with pumpkin and onion. Scatter over feta and drizzle with dressing. Serve sprinkled with herbs.
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