A tasty salad for the weekend which always look fabulous on the alfresco styled Table Tops in a Box outdoor table. Quinoa salad with beetroot, pumpkin & persian feta by Taste.au 1 bunch small baby beetroot, trimmed, scrubbed 1/3 cup Australian extra virgin olive oil 800g pumpkin, peeled, cut into 3cm pieces 1 tablespoon thyme leaves 400g white quinoa, rinsed 2 oranges, peeled, white pith removed 1 tablespoon honey 1 teaspoon wholegrain mustard 1/3 cup flat-leaf parsley leaves, chopped 1/2 cup walnuts, toasted, chopped 120g Persian feta, crumbled Step 1 Preheat oven to 200C or 180C fan. Tear rectangles of foil and place a beetroot in the centre of each. Drizzle with 1 tablespoon oil. Season. Wrap to enclose. Bake on a tray for 40 mins or until tender and skins peel off easily. Spread pumpkin over a separate lined baking tray. Top with thyme. Season. Drizzle over 1 tablespoon oil. Toss to combine. Bake with beetroot, turning once, for 25 mins or until tender. Set aside to cool. Step 2 Cook quinoa following packet directions. Set aside to cool. Step 3 Holding each orange over a bowl to catch juice, cut either side of membrane to release segments. Squeeze remaining juice into the bowl. Shake the honey, mustard, orange juice and remaining oil in a screw-top jar to combine. Step 4 Cut beetroot into wedges. Toss with pumpkin, quinoa, orange segments, parsley, walnuts and feta in a large bowl. Drizzle with dressing and season. Enjoy! To view the table décor visit tabletopsinabox.au
Posted on: Fri, 26 Sep 2014 01:43:39 +0000
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