Sweet Chilli Pumpkin & Quinoa Salad
with Avocado & Fetta
Toss together a bright and flavoursome salad full of autumn flavours and gorgeous colours. Hearty butternut pumpkin gets golden in the oven, and a dash of roasted sweet chilli sauce adds a caramelised touch to the vegetables. With fresh greens and tender quinoa, this is a salad made for dinnertime!
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 unit
butternut pumpkin
1 unit
red onion
2 clove
garlic
2 tub
sweet chilli sauce
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
green beans
1 packet
tri colour quinoa
½ cube
vegetable stock
1 unit
avocado
1 punnet
cherry tomatoes
1 bag
rocket leaves
1 block
fetta cheese
(Contains Milk;)
Not included in your delivery
olive oil
1.5 cup
water
2 tsp
vinegar (white wine or red wine)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Peel the butternut pumpkin and cut into 2cm chunks. TIP: Keep the peel on if you're in a rush, it becomes tender after roasting and adds fibre. Roughly chop the red onion. Place the pumpkin, onion and garlic (unpeeled) on an oven tray lined with baking paper. Drizzle with olive oil, season with a good pinch of salt and pepper and toss to coat. Spread in a single layer and roast until the onion is just tender, 15 minutes. Drizzle with the sweet chilli sauce, toss to coat and roast until caramelised, 10 minutes. Set aside.
While the pumpkin is roasting, heat a medium saucepan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Transfer to a small bowl.
Trim the green beans and cut into thirds. Rinse the tri-colour quinoa well. Place the quinoa, crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) and the water into the saucepan. Bring to the boil, stir and reduce the heat to medium and simmer, uncovered, for 4 minutes. Add the green beans, and cook until the quinoa and green beans are tender, 4-6 minutes. Drain and set aside to cool.
In a large bowl, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people) with the vinegar and a generous pinch of salt and pepper. Remove the roasted garlic from its skin (it may be hot!). Mash with a fork, add to the bowl with the salad dressing and mix well to combine. Cut the avocado into 2cm chunks. TIP: Slice the avocado into cubes while the flesh is still in the skin, then scoop the cubed flesh out with a spoon.
Halve the cherry tomatoes. Add the cherry tomatoes, cooled quinoa and green beans, avocado and rocket leaves to the bowl with the salad dressing and gently toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp
Divide the quinoa salad between plates. Top with the sweet chilli roasted pumpkin and onion. Sprinkle with the flaked almonds. Crumble over the fetta.