• Feta And Seed Roasted Pumpkin Quinoa
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Feta And Seed Roasted Pumpkin Quinoa

Feta And Seed Roasted Pumpkin Quinoa

  1. 1 Each Zucchini
  2. 1 tsp White Wine Vinegar - PANTRY ITEM
  3. 1 tbsp Seed Mix
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 1 Each Red Capsicum
  6. 0 cup Organic Quinoa
  7. 1 tsp Honey
  8. 25 g Feta Cheese
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 1 Each Eschalot
  11. 150 g Butternut Pumpkin
  12. 30 g Baby Spinach
  1. 1 Each Zucchini
  2. 1 tsp White Wine Vinegar - PANTRY ITEM
  3. 2 tbsp Seed Mix
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 1 Each Red Capsicum
  6. 1 cup Organic Quinoa
  7. 1 tsp Honey
  8. 50 g Feta Cheese
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 1 Each Eschalot
  11. 300 g Butternut Pumpkin
  12. 60 g Baby Spinach
  1. 2 Each Zucchini
  2. 2 tsp White Wine Vinegar - PANTRY ITEM
  3. 3 tbsp Seed Mix
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 2 Each Red Capsicum
  6. 1 cup Organic Quinoa
  7. 2 tsp Honey
  8. 75 g Feta Cheese
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 Each Eschalot
  11. 450 g Butternut Pumpkin
  12. 90 g Baby Spinach
  1. 2 Each Zucchini
  2. 2 tsp White Wine Vinegar - PANTRY ITEM
  3. 4 tbsp Seed Mix
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 2 Each Red Capsicum
  6. 2 cup Organic Quinoa
  7. 2 tsp Honey
  8. 100 g Feta Cheese
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 Each Eschalot
  11. 600 g Butternut Pumpkin
  12. 120 g Baby Spinach
  1. 3 Each Zucchini
  2. 3 tsp White Wine Vinegar - PANTRY ITEM
  3. 6 tbsp Seed Mix
  4. 0 Each Salt & Pepper - PANTRY ITEM
  5. 3 Each Red Capsicum
  6. 2 cup Organic Quinoa
  7. 3 tsp Honey
  8. 150 g Feta Cheese
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 3 Each Eschalot
  11. 900 g Butternut Pumpkin
  12. 180 g Baby Spinach

Prep:

  1. Wash and cut zucchini.
  2. Peel and thinly slice eschalot.
  3. Peel (optional) and cut pumpkin into 2cm pieces.
  4. Soak quinoa in cold water.
  5. Wash and dice capsicum.
  6. Pre-heat oven to 220c.
  7. Rinse and roughly chop baby spinach.

Method:

  1. Rinse the quinoa, add to a saucepan with double the amount of salted water. Place over a medium heat and bring to the boil. Reduce to a simmer for 12-14 minutes, or until tender and the liquid is absorbed. Transfer to a large bowl to cool slightly.
  2. Combine pumpkin and zucchini with honey and olive oil. Season with salt and pepper. Place in a single layer on an oven tray lined with baking paper. Cook in the oven for about 20 minutes, or until browned and tender. Sprinkle over seed mix in last 5 minutes of cooking.
  3. Add spinach, capsicum, eschalot and feta to quinoa. Drizzle with vinegar and olive oil. Season with salt and pepper. Toss to combine.
  4. Serve spinach mixture topped with pumpkin.
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