This is a lovely fresh salad that uses a triple blend of Black, White and Red Quinoa.
Quinoa, Roasted Butternut and Feta Salad with Pomegrante Dressing
Cooking Time: 45 minutes
Number of Serves: 5
Instructions:
Ingredients:
1 cup of three colour quinoa (QUIN3)
2 cups of Simon Gault chicken stock (STOCSG)
1 medium sized butternut pumpkin, peeled cut into 1 cm cubes
200g of crumbled feta (FETA)
100g of roasted pumpkin seeds (PUMPKK)
100g of roasted sunflower seeds (SUNFLOWER500)
100g of chopped, roasted pistachios (PISRIS)
120g baby spinach leaves
½ cup of roughly chopped parsley
Dressing
4 tablespoons of Pomegranate molasses (MOLAP)
Juice and zest of three lemons
½ a teaspoon of salt
¼ cup of extra Virgin Olive oil (OLIEV)
1 clove of garlic finely chopped
Step by Step:
Preheat oven to 200C. Place peeled and cubed butternut on a roasting tray and toss with two tablespoons of olive oil and half a teaspoon of salt. Roast for 30 minutes or until pumpkin is tender and caramelised.
Rinse quinoa under cold running water then place in a pot over a medium heat with two cups of chicken stock. Bring to a boil then reduce to a simmer for 10 to 15 minutes until all the liquid is absorbed.
For the dressing simply whisk all ingredient together until combined.
Fluff up Quinoa with a fork and toss through warm butternut followed by the rest of the ingredients and the dressing.
Serve immediately.
Ingredients you can buy here:
| Product Code | Title | Price | Add to Lists | Add to Order | In Stock |
|---|---|---|---|---|---|
| MOLAP | RESTRICTED PRODUCT | $0.00 | |||
| FETA | RESTRICTED PRODUCT | $0.00 | |||
| SUNFLOWER500 | Sunflower hulled kernels | $0.00 | |||
| OLIEV | RESTRICTED PRODUCT | $0.00 | |||
| PISRIS | Pistachio nut roasted & salted in shell essente pouch | $0.00 | |||
| PUMPKK | Pumpkin seed hulled kernels | $0.00 | |||
| QUIN3 | White black and red quinoa essente stand up pouch | $0.00 | |||
| STOCSG | Chicken stock simon gault | $0.00 |
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