SunRice

Roast Pumpkin Quinoa Salad

I am using:

Prep time

10min

Cook time

30min

Enjoy this delicious roast pumpkin quinoa salad on its own or as a side dish! The tasty combination of ingredients has this recipe packed with flavour.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 250 g SunRice Steamed Brown Rice & Quinoa

  • 500 g Butternut Pumpkin (peeled and seeded, cut into 3cm cubes)

  • 1 tbsp Olive Oil

  • 2 tbsp Fresh oregano Leaves (chopped)

  • ½ cup Walnuts (coarsely chopped, toasted)

  • ⅓ cup Balsamic Salad Dressing

  • 1 cup Rocket Leaves

  • 60 g Feta Cheese (crumbled)

  • ⅓ cup Extra Virgin Olive Oil (for dressing)

  • 2 tbsp Lemon Juice

  • 3 tbsp Dijon Mustard

  • 1 clove Garlic (crushed)

  • 1 pinch Sea Salt

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Roast Pumpkin Quinoa Salad

Method

  • Preheat oven to 200 degrees Celsius.

  • Place pumpkin into a baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Bake 25 minutes or until tender. Remove from oven.

  • Meanwhile, heat SunRice Steamed Rice & Quinoa in the microwave. To cook the rice, simply massage the pouch to separate the grains and place in the microwave for the required time as indicated on the packet. Alternatively if you are wanting to cook the rice from scratch, follow the packet instructions in a saucepan or rice cooker!

  • Add to pumpkin, along with oregano and walnuts. Drizzle with half the dressing and toss gently to combine. Set aside to cool slightly.

  • Place on a platter and top with rocket and feta. Drizzle with remaining dressing. Tip: Use leftover baked pumpkin or sweet potato

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