Roast Pumpkin, Brown Rice & Quinoa w’ Spinach Leaves and Crumbled Feta

The Go-To Salad that will have you wanting more

Serves 6 as a side

This has got to be one of our all time favourites. We often make it through the warmer seasons as a side when we are having a BBQ, as well as being a great crowd pleaser. A great one to make at the Beginning of your week, so you have a quick hassle free lunch pre made. I like to add Lamb Koftas, Shredded bbq chicken or Falafels as a vegetarian option. It will take no more then 15 minutes to prep and 5 mins to assemble. Too easy! Hope you enjoy x

Ingredients-

1 Cup Brown Rice

1/2 Cup Quinoa, I use tri colour

1/2 Butternut Pumpkin, diced into cubes

1 small bag of Baby Spinach Leaves

1 Tub Feta, you’ll use about 1/2.

Pantry Staples Needed:

Olive Oil

Medjool Date Syrup/Honey/Rice Malt Syrup/Maple Syrup

Pepitas/ Sunflower Seeds/Walnuts

Salt & Pepper

Baking Paper

Method-

1. Pre heat oven to 180 degrees, and place baking paper onto Oven tray.

2. Cut skin and seeds from Pumpkin, dice into cubes. Drizzle with around 1 tablespoon of Olive Oil & Medjool Date Syrup, or any natural sweetener you may have on hand is fine. Season with S&P. Roast in the oven until cubes have gotten firm and caramelised. Around 40 minutes. Once cooked just set aside to cool.

3. I use a rice cooker, but feel free to do your preferred method of cooking for the grains. I use 1 cup of brown rice to approx 2 cups of water, start the cooking process, then add the 1/2 cup quinoa in for the last 15 minutes. Cool

4. I will then in a large silver salad bowl, place rice a& quinoa, pumpkin, bag of spinach and crumbled feta over the top. It’s that simple. If you like a little crunch I also add Pumpkin & Sunflower Seeds .

I hope you enjoy this one as much as us X