Roast Pumpkin Quinoa Salad | Rice Recipes | SunRice

Roast Pumpkin Quinoa Salad

Easy

< 30 Minutes

Serves 2

Vegetarian

Roast Pumpkin Quinoa Salad

Ingredients Method

Ingredients


Sunrice Microwave Brown Rice Quinoa 250G Angle

Method


  1. Preheat oven to 200 degrees Celsius.

  2. 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.

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

  4. 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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Roast Pumpkin Quinoa Salad

Easy

< 30 Minutes

Serves 2

Vegetarian

Ingredients


Method


  1. Preheat oven to 200 degrees Celsius.

  2. 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.

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

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