Roast Root Veggies & Quinoa
with Spiced Nuts
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, feta 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.co.nz/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 Pieces
1 unit
beetroot
1 tub
Dijon mustard
1 packet
Pumpkin Seeds (Pepitas)
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
baby spinach leaves
½ block
feta cheese
(Contains Milk; May be present Tree Nuts. )
1 packet
tri colour quinoa
(May be present Gluten, Peanut, Tree Nuts, Sesame, Milk, Soy. )
½ sachet
vegetable stock powder
1 unit
onion
1 packet
sunflower seeds
1 sachet
dukkah
(Contains Sesame; )
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
1.5 cup
water
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the peeled pumpkin and red onion into 2cm-thick wedges. Slice the beetroot (unpeeled) into 1cm-thick wedges. Place the pumpkin, onion and beetroot on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Bake until tender, 25-30 minutes. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.
While the veggies are roasting, rinse the tri-colour quinoa well. In a medium saucepan, combine the quinoa, water and crumbled vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people). Bring to the boil, then reduce the heat to medium and simmer, until the quinoa is tender and the water has been absorbed, 8-10 minutes. Cover with a lid to keep warm.
While the quinoa is cooking, combine the balsamic vinegar, Dijon mustard and olive oil (4 tsp for 2 people / 2 1/2 tbs for 4 people) in a small bowl. Season to taste with salt and pepper. Set aside.
Roughly chop the roasted almonds. Place the almonds, sunflower seeds and pumpkin seeds in a second small bowl and add the dukkah. Season with a pinch of salt and pepper and stir to coat. When the veggies have 5 minutes cook time remaining, add the nuts and seeds to a separate oven tray lined with baking paper and bake until fragrant and lightly toasted, 5 minutes. TIP: They can burn fast, so keep an eye on them!
In a large bowl, add the quinoa, roast veggies, spiced nuts and baby spinach leaves to the bowl with the dressing. Add the dressing and toss to combine. TIP: Allow the quinoa and veggies to cool slightly before making the salad to prevent the leaves from wilting.
Divide the tri-coloured quinoa, roast veggies and spiced nuts between bowls. Crumble over the feta (see ingredients list) to serve.