Roasted Beet, Feta & Pistachio Quinoa Bowls

with Pita Croutons & Sesame Sunshine Vinaigrette

690 cals

25 mins

Description

Can you follow the beet? To create these superb salad bowls, the hearty root goes into the oven in chunks to roast until tender-soft, while pistachios crackle alongside in the heat. Combine those two flavour-rich elements with morsels of briny white feta cheese, contrasted with summery lettuce and string peas. Give your taste buds more to play with, thanks to our Sesame Sunshine vinaigrette and oven-crisped pita croutons (less than five minutes to irresistible!).

Contains:

Milk, Mustard, Pistachios, Sesame, Soy, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

225g Yellow beets
100g String peas (sugar snap peas or snow peas)
1 Head of lettuce
60ml Sesame Sunshine vinaigrette
25g Chopped pistachios
95g Red quinoa
60g Feta
2 Pita
9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Nutrition

Total fat	34g
Saturated Fat	7g
Sodium	1100mg
Total carbs	77g
Sugar	14g
Protein	24g
Fibres	12g

Recipe Instructions

Step 1: Roast the beets & pistachios

Preheat the oven to 450°F. Peel and medium-dice the beets. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 23 min., until tender. In the final 2 min., add the pistachios.

Step 2: Cook the quinoa

Meanwhile, using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.

Step 3: Mise en place

Meanwhile, thinly slice the lettuce. Thinly slice the string peas on an angle. Tear the pita into bite-size pieces.

Step 4: Make the croutons

On a second lined sheet pan, toss the pita with a drizzle of oil, the remaining spices and S&P. Bake, flipping halfway, 3 to 5 min., until golden brown and crispy.

Step 5: Make the salad

Meanwhile, in a large bowl, combine the lettuce, string peas and ½ the vinaigrette.

Step 6: Plate your dish

Divide the quinoa between your bowls. Top with the salad, beets and pistachios. Garnish with the cheese and croutons. Drizzle with the remaining vinaigrette. Bon appétit!