Roasted Kumara and Quinoa Salad with Marinated Feta. This hearty and wholesome vegetarian salad features the fresh zing of orange and flavoursome marinated feta.
2 medium kumara, peeled, cut
into 4cm pieces
2 tbsp olive oil
2 tsp cumin seeds
1 tsp ground coriander
1 tsp ground cinnamon
½ tsp ground turmeric
⅓ cup pistachios
1 cup quinoa
1 orange, juice and zest
1 red onion, very thinly sliced
1 cup coriander leaves
1 cup mint leaves
100g marinated feta, coarsely
Preheat oven to 200°C. Place kumara on baking paper lined oven tray. Drizzle with half the oil and sprinkle with half the combined spices. Season with salt and freshly ground black pepper and toss to combine. Roast for 25 minutes.
Scatter pistachios over kumara and roast for a further 5 minutes or until kumara is tender and pistachios toasted.
Meanwhile, place quinoa in a large saucepan with 2 cups cold water. Place over high heat and bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until liquid is absorbed and quinoa is tender. Transfer to a large bowl and set aside to cool slightly.
Heat a small saucepan over low heat. Add remaining spices and cook for 1 minute or until toasted. Remove from heat. Add remaining oil and orange juice. Season to taste.
Add kumara, onion, orange zest, coriander and mint to quinoa and toss to combine. Drizzle with orange juice dressing and season. Sprinkle with feta to serve.