Warm Quinoa salad with roasted pumpkin and beetroot
7
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This wholesome salad is short on gluten but not on taste with its fragrant fresh herbs and sweet roast vegies.
Ingredients
Pumpkin
500 g, unpeeled, cut into 1cm wedges
Beetroot
500 g, peeled, trimmed, cut into wedges
Quinoa
1 cup(s), (200g) rinsed and drained
Red onion
½ small, thinly sliced
Fresh flat-leaf parsley
⅓ cup(s), coarsley chopped
Fresh mint
2 tbs, finely chopped
Olive oil
1 tbs
Red wine vinegar
1 tbs
Labne
90 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Place the pumpkin and beetroot in a large roasting dish in a single layer. Season with salt and pepper and lightly spray with oil. Roast for 30 minutes or until golden and tender.
2
Meanwhile, rinse the quinoa under cold water and drain. Place in a medium saucepan with 2 cups (500ml) water. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until the water is absorbed and the quinoa is tender.
3
Add the warm roasted vegetables, onion, parsley, mint, oil and vinegar to the quinoa. Season with salt and pepper and gently toss to combine. Serve topped with pieces of labne.
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