Warm Quinoa Salad with Grilled Pumpkin & Beetroot
SERVES 2 | PREP 15mins | COOK 30mins
We think of beetroot as a winter vegetable but baby beetroot is actually at its peak during the warmer months! Enjoy them in this hearty summer salad.
Ingredients
- 1/2 bunch baby beetroot, washed & trimmed
- 1/4 cup quinoa, rinsed
- 1/2 cup vegetable stock
- 250g pumpkin, cut into 1.5 cm slices
- 2 tsp olive oil
- 1 tbs walnuts, roughly chopped
- 20g goat's cheese, crumbled
- 2 tbs fresh parsley, roughly chopped
- salt & pepper
- 2 tsp olive oil, extra
- 1 tsp balsamic vinegar
Method
- Preheat oven to 200 C. Wrap baby beetroot in foil and roast for approximately 20-30 minutes until tender. Remove from oven, and once cool enough to handle, peel the skins then cut into slices.
- Meanwhile, in a saucepan, add quinoa and stock and bring to a boil over medium heat. Reduce to a simmer for around 8-10 minutes or until stock has absorbed. Remove from heat, fluff with a fork.
- Heat a griddle pan or frying pan over medium-high heat, brush pumpkin slices with olive oil and grill 3-4 minutes on each side or until cooked.
- In a large bowl, toss quinoa with walnuts, goat's cheese and parsley, and season with salt, pepper, olive oil and balsamic vinegar. Gently fold in the beets and pumpkin and serve immediately.
