Roast Root Veg & Quinoa
with Spiced Nuts & Fetta
We toyed with calling this delish little salad ‘Fruits of the Forest’ because we’re whimsical and a little bit ridiculous if we’re being honest. But come on! This winning combo of nuts, seeds, fetta and root veg will have you feeling a bit Disney-princess-with-a-forest-animal-sidekick too.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Peeled Pumpkin
1 unit
beetroot
1 tub
Dijon mustard
1 packet
sunflower seeds
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 bag
baby spinach leaves
1 block
fetta cheese
(Contains Milk;)
½ sachet
paprika spice blend
1 packet
tri colour quinoa
½ cube
vegetable stock
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
1.5 cup
water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the peeled pumpkin into 0.5cm thick pieces. Slice the beetroot into 0.5cm thick wedges. Place the pumpkin and beetroot on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Roast for 25-30 minutes, or until tender. TIP: Beetroot is still quite firm after it's cooked. It's done when you can easily pierce it with a fork. TIP: Cut the veggies to the correct size so they cook in the allocated time.
Rinse the tri-colour quinoa well. In a medium saucepan, combine the quinoa, water and crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Bring to the boil, then reduce the heat to medium and simmer for 15 minutes, or until the quinoa is tender. Drain and return to the pan.
While the quinoa is cooking, combine the balsamic vinegar, Dijon mustard and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a large bowl. Season to taste with salt and pepper. Set aside.
Roughly chop the roasted almonds. In a small bowl, combine the almonds, pepitas and sunflower seeds and add a drizzle of olive oil and the paprika spice blend (see ingredients list). Season with a pinch of salt and pepper and stir to coat the nuts and seeds. In the last 5 minutes of veggie cooking time, add the nuts and seeds to a separate oven tray lined with baking paper and bake until fragrant and lightly toasted. TIP: They can burn fast, so keep an eye on them!
Add the quinoa, roast veggies, spiced nuts and baby spinach leaves to the dressing. Toss to combine. TIP: Allow the quinoa and veggies to cool slightly before making the salad to keep the leaves crisp.
Divide the quinoa and the roast pumpkin, beetroot and spiced nuts between bowls. Crumble over the fetta to serve.