Quinoa, Beet, Squash and Feta Salad

Name: Quinoa, Beet, Squash and Feta Salad
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Makes 4 adult portions
Ingredients: 2 tablespoons olive oil; ½ cup less 1 tablespoon hazelnuts; 1 red chili, seeded and thinly sliced; 1⅔ cups crumbled feta cheese; ½ cup quinoa; finely grated zest of 1 orange; 2 tablespoons honey; 1 tablespoon Dijon mustard; 1 small bunch mint leaves, roughly chopped; ½ bag (10-oz.) baby spinach leaves; sea salt and freshly ground black pepper; 2 tablespoons white wine vinegar; 1 bunch scallions, thinly sliced; 4 tablespoons canola oil; 4 raw beets, cut into bite-size pieces; 1 butternut squash, peeled, seeded and cut into bite-size pieces

Preparation info

Makes
4
adult portions

Difficulty
Easy
Ready in
1 hr 15

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

Ingredients

For the Quinoa, Beet, Squash and Feta Salad

1 butternut squash, peeled, seeded and cut into bite-size pieces
4 raw beets, cut into bite-size pieces
2

Garnish
Main course
Gluten-free
Vegetarian

Method

Heat the oven to 400°F.
Put the butternut squash and beets in a roasting pan, toss with the oil and season lightly with salt and pepper. Roast the beets 40 to 50 minutes until they are soft and beginning to color. Remove them from the oven and leave to cool to room temperature.
While you are roasting the vegetables, put the hazelnuts in a small baking