WARM PUMPKIN, FETA, BROWN RICE & QUINOA SALAD
¼ cup pine nuts, lightly toasted
1 cup cooked red quinoa
1 cup cooked brown rice
1 small red onion, quartered
2 cups pumpkin, skin removed, cubed
1 cup potato, skin on, cubed
150 grams cherry tomatoes
1 large beetroot, cubed
4 asparagus spears, chopped
50 grams feta cheese, crumbled
2 tablespoons fresh lemon juice
½ cup flat leaf parsley, chopped
2 tablespoons extra-virgin olive oil
Cracked salt and pepper
Preheat the oven to 180ºC (350ºF). Line a baking tray with baking paper.
Place the onion, pumpkin, tomatoes, beetroot and asparagus spears into a deep bowl with olive oil and toss well. Transfer to baking tray and crack over salt and pepper, then place in the oven and cook for 30 minutes or until vegetables are cooked.
Place the quinoa, brown rice pine nuts, baked vegetables, lemon juice and parsley into a deep bowl and toss well, then crumble over feta.