Roasted Beet, Feta & Pistachio Quinoa Bowls
with Pita Croutons & Sesame Sunshine Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
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!).
We will send you:
- 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)
Contains: Milk, Mustard, Pistachios, Sesame, Soy, Wheat
You will need:
Medium pot
Strainer
Peeler
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
34 g
Saturated Fat
7 g
Sodium
1100 mg
Total Carb
77 g
Sugars
14 g
Protein
24 g
Fibre
12 g
Preparation
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.
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.
Mise en place
Meanwhile, thinly slice the lettuce. Thinly slice the string peas on an angle. Tear the pita into bite-size pieces.
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.
Make the salad
Meanwhile, in a large bowl, combine the lettuce, string peas and ½ the vinaigrette.
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!
