Quinoa Salad with Roasted Pumpkin, Beetroot Cream and Almonds by Tanerxaydin

Ingredients

• 130 g billa bio tricolore quinoa
• 250–300 g hokkaido pumpkin, cut into wedges
• 2 tbsp billa bio olive oil, divided
• 1/2 tsp billa bio cinnamon, divided
• 1/2 tsp billa bio curry
• 1 tsp salt, divided (adjust to taste)
• 1/2 tsp black pepper, divided (adjust to taste)
• 2 tbsp lemon juice, divided
• 50 g (2 cup) billa bio lamb’s lettuce
• 150 g billa bio red beetroot, drained and sliced (for salad)
• 200 g billa bio red beetroot, drained (for cream)
• 1 tsp dijon mustard
• 1/3 tsp ground cloves
• 2 tsp crème fraîche
• 2 tbsp billa bio sliced almonds, lightly toasted

Instructions

1. Preheat oven to 180°C (350°F). Cut the pumpkin into wedges, then toss them with 1 tbsp BILLA Bio olive oil, 1/4 tsp BILLA Bio cinnamon, BILLA Bio curry, 1/2 tsp salt, and 1/4 tsp pepper on a baking sheet.
2. Bake the seasoned pumpkin wedges for 14–15 minutes until they are tender and lightly caramelized.
3. While the pumpkin bakes, cook the BILLA Bio Tricolore quinoa according to its package instructions. Once cooked, drain the quinoa and let it cool slightly
4. For the beetroot cream, combine 200 g of the drained BILLA Bio red beetroot, 1 tbsp lemon juice, Dijon mustard, ground cloves, 1/4 tsp BILLA Bio cinnamon, 1 tbsp BILLA Bio olive oil, crème fraîche, 1/2 tsp salt, and 1/4 tsp pepper in a blender. Blend until completely smooth.
5. In a dry pan over medium heat, toast the BILLA Bio sliced almonds for 2-3 minutes, stirring frequently, until they are golden and fragrant.
6. In a large bowl, mix the warm quinoa with the BILLA Bio lamb’s lettuce, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp pepper. Gently fold in the remaining 150 g of drained beetroot slices
7. To serve, plate the quinoa salad mixture, arrange the roasted pumpkin wedges alongside, and spoon or drizzle the beetroot cream generously on top. Finish by sprinkling with the toasted almonds.
8. Serve immediately and enjoy this colorful, flavorful autumn-winter salad.