Wednesday, August 7, 2013
Roast Pumpkin & Feta Quinoa Salad
A deliciously healthy weeknight meal - I really loved this (unfortunately, my kids did not!) The flavours balance perfectly and it's really simple to put together. Best of all, it comes in at just 330 calories per serve!
Ingredients (serves 4)
800g pumpkin, peeled & cubed
4 baby beetroot, peeled & chopped
olive oil spray
1 leek, sliced
25g baby spinach
100g feta, cubed
1 tablespoon balsamic vinegar
1 teaspoon sugar
Preheat oven to 220 degrees celsius.
Place pumpkin and beetroot on a baking tray and spray with oil. Roast for 10 minutes. Add leek and roast for another 15 minutes, until vegetables are tender.
Meanwhile, place quinoa in a saucepan with 2 cups water. Bring to the boil, then reduce heat and simmer for 15 minutes, until "tails" have appeared and quinoa is cooked through.
Toss quinoa with vegetables and baby spinach. Top with combined vinegar and sugar, then sprinkle with feta to serve.