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Roast Pumpkin Quinoa Salad

Easy

< 30 Minutes

Serves 2

Vegetarian

Roast Pumpkin Quinoa Salad

Ingredients Method

Ingredients


SR MWR Brand Quinoa 250g FOP Repurpose ID99534 Sunrice Brown Rice Quinoa 750G How to cook - white rice

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 as per pack instructions. Add to pumpkin, along with oregano and walnuts. Drizzle with half the dressing and toss gently to combine. Set aside to cool slightly.
  4. Add to pumpkin, along with oregano and walnuts. Drizzle with half the dressing and toss gently to combine. Set aside to cool slightly.

  5. 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 as per pack instructions. Add to pumpkin, along with oregano and walnuts. Drizzle with half the dressing and toss gently to combine. Set aside to cool slightly.
  4. Add to pumpkin, along with oregano and walnuts. Drizzle with half the dressing and toss gently to combine. Set aside to cool slightly.

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