Quinoa Roasted Pumpkin Beetroot and Fetta Salad
The caramelised combination of roasted pumpkin and beetroot mixed with the slight saltiness of Fetta and the crunchy earthy nuttiness of Quinoa gives you a kaleidoscope of the five key flavours that will play a round robin of ping pong on your tongue.
Observe jaws dropping when people realise you’re eating salad
There is not a lettuce leaf insight as this highly nutritious salad combo ticks all the food boxes. Best of all, it tastes fantastic and is filling.
This salad will make a bold statement when you serve it at your next BBQ or why not pack it for a work lunch or picnic.
This Quinoa, Roasted Pumpkin, Beetroot and Fetta Salad packs a nutritional punch.
Preparation Time: 10 minutes
Cooking Time: 45 minutes (roasting the vegetables)
Makes: 4-6 servings
4 Mid Sized Beetroots
1 Small Butternut Pumpkin
1 Cup Quinoa
1 Cup Baby Spinach
100g Goats Cheese Fetta
Lemon juice and Extra Virgin Olive Oil to dress the salad
The key ingredients of this salad.
Assembling the Salad
Roast the vegetables for 45 minutes.
Assembling the Salad layer the base of the salad with the baby spinach.
With the baby spinach as the base of the salad, add the roasted pumpkin and beetroot.
Finish assembling the salad by adding the Quinoa.
Finish the salad by crumbling the Goats Milk Fetta over the top squeeze some fresh lemon juice and drizzle some extra virgin olive oil over the salad and mix through the ingredients.
227239 - 2023-07-17 10:22:08
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