Lukewarm quinoa salad with beetroot and pumpkin

Name: lukewarm quinoa salad with beetroot and pumpkin
Total time: 30 min
Yield: 4
Ingredients: 300 gram raw beetroot; 3 tablespoon rapeseed oil fry and roast; 300 gram pumpkin fruit with peel; 275 gram organic quinoa; 1 onion; 5 tablespoon dried oregano; 150 ml freshly squeezed orange juice; 100 gram young leaf lettuce; 40 gram arugula; 100 gram Greek feta; 3 tablespoon pumpkin seeds; 300 ml water; pepper and salt

Ingredients

Directions

Peel the beet and cut it into slices and then into slices of a cm thick.
Cut the pumpkin into pieces of two to three cm.
Chop the onion.
Heat one third of the rapeseed oil in a pan with a thick bottom and fry the slices of beet for two minutes on a low heat.
Add a little water with some salt and fry the beets covered gently in about ten minutes until al dente.
Also heat a little rapeseed oil in another pan.
Bake the pumpkin cubes for two minutes.
Add a little water with some salt and smother the pumpkin covered in about eight minutes al dente.
Rinse the quinoa in a sieve under running water and let it drain well.
Heat the rest of the rapeseed oil in a pan with a thick bottom and gently fry the onion.
Spoon the quinoa and oregano through and fry until the grains shine.
Add the orange juice with the water and a little salt and freshly ground pepper.
Cook the quinoa lightly for 12 minutes.
Drain the beetroot and pumpkin in colander and scoop them lightly through the quinoa.
Divide the young leaf lettuce in a low wide dish and scoop the quinoa with beet and pumpkin.
Crumble the feta.
Divide the arugula, feta and pumpkin seeds.