Pumpkin, hummus, beetroot and quinoa salad
This vibrant and colourful salad is nutritious and delicious.
Details
- 4
- 1 hour 10 mins
- easy
- 13
Nutrition per serve
- Energy 2,211kJ
- Total fat 32g
- - sat fat 6.2g
- Carbohydrate 33g
- Fibre 11g
- Sodium 565mg
Ingredients
- 1 cup hummus
- ½ (550g) butternut pumpkin
- 4 medium fresh beetroot (thinly sliced using mandolin)
- 200g low fat Greek yoghurt
- 150g spinach leaves
- 75g fetta cheese (crumbled)
- 1 tsp ground turmeric
- ½ tsp coriander seeds (crushed)
- 2 tbsp white wine vinegar
- 50ml extra virgin olive oil
- 1/3 cup (50g) pumpkin seeds
- 1/2 cup quinoa (uncooked)
- 1 cup water
Method
- Preheat oven to 160C. Wash the pumpkin and remove seeds. Slice pumpkin into wedges and place them on a baking tray lined with baking paper. Drizzling oil (20ml) and sprinkle with turmeric and coriander seeds. Bake for 1 hour or until tender and caramelised.
- Cook the well rinsed quinoa with water in a pot until the quinoa has absorbed all the water about 15-20 mins. Set aside for use.
- Wash, peel and slice the beetroot. Place in a bowl with vinegar and pickle for 15 mins, then drain.
- To make the dressing, combine turmeric, yoghurt and extra olive oil in a bowl. Set aside.
- Spread the hummus over a plate. Arrange pumpkin, spinach and pickled beetroot. Sprinkle with pumpkin seeds and fetta cheese. Drizzle with the turmeric and yoghurt dressing to serve.
Rate this Recipe
Provider Acknowledgement
By Michelle Tong, APD CDE, Diabetes Queensland
