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Quinoa, Roasted Pumpkin, Beetroot and Fetta Salad

by Annalisa Brown (follow)
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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 for lunch.

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.

Pre-heat the BBQ or oven to 180°C.

Clean the beetroot from any excess dirt and remove the roots (if still attached).

Slice the butternut pumpkin in half then drizzle a little extra virgin olive oil over the pumpkin and beetroot. Season the vegetables with some freshly ground black pepper.

Place the vegetables in the pre-heated oven or on a BBQ and roast for 45 minutes.

Roast the vegetables for 45 minutes.

While vegetables are roasting, bring a saucepan filled with water to the boil and add the Quinoa. To make Quinoa light and fluffy I use the ratio of 1 cup of Quinoa to 1½ cups of water.

Cook the Quinoa for approximately 15 minutes or until all the liquid has been absorbed. Remove from heat, cool then fluff the Quinoa to achieve that light and fluffy texture.

Once the vegetables have cooked and caramelised remove and cut into large chunks.

Assembling the Salad
In a large bowl, lay the base of the salad with baby spinach.

Assembling the Salad - layer the base of the salad with the baby spinach.

Add the roasted pumpkin and beetroot.

With the baby spinach as the base of the salad, add the roasted pumpkin and beetroot.

Add the Quinoa and lastly crumble the Goats Cheese Fetta over the top.

Finish assembling the salad by adding the Quinoa.

Season the salad with a couple of squeezes of fresh lemon juice and a drizzle of extra virgin olive oil. Mix all the ingredients and serve.

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.

#Gluten Free
#Nut Free
#Wheat Free
#Clean Eating
#Healthy Recipes
#Goat’s Fetta
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