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Photo of Warm Quinoa salad with roasted pumpkin and beetroot by WW

Warm Quinoa salad with roasted pumpkin and beetroot

7
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate
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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