Roasted Pumpkin and Quinoa Salad
Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 cup quinoa
- 2 cups chicken or vegetable stock, reduced salt
- 20 sugar snap peas or snow peas
- 2 cups roasted pumpkin
- 2 cups rocket
- 4 spring onions, finely sliced
- 1 handful mint leaves, chopped
- 1 handful flaked almonds, toasted
- 50g feta, crumbled
- Dressing
- 1 tablespoon white balsamic vinegar (or white wine vinegar)
- 4 tablespoons olive oil
- ½ tablespoon honey
- Lime juice
Method:
- HEAT saucepan and add quinoa to toast for a few minutes until it starts to crackle. Remove, rinse and then place back in the saucepan.
- ADD stock and bring to the boil. Place a lid on the saucepan, reduce heat to medium–low and simmer for 15 minutes. Don’t lift the lid. When time is up, remove from the heat and stand for a further 5 minutes (without lifting the lid). Allow to cool slightly.
- STEAM peas for 1 minute until they are bright green but still crisp. Drain, fill pot with cold water and drain again to stop them from cooking.
- TOSS cooked quinoa, peas, pumpkin, rocket, onion and mint leaves together in a large bowl.
- SHAKE vinegar, olive oil and honey together in a jar until combined. Taste and adjust with some lime juice to your liking.
- POUR dressing over salad and gently combine. Sprinkle with flaked almonds and feta to serve. SERVE cold or warm.
What's Great About It:
This delicious salad is perfect for a mid-week lunch or dinner. Substitute the pumpkin with other roasted vegetables, such as zucchini, capsicum or eggplant. Quinoa also comes in a range of colours, so try experimenting with different varieties! White quinoa is softer, while red and black quinoa are slightly crunchy and don’t stick together as much.
