Pumpkin, hummus, beetroot and quinoa salad This vibrant and colourful beetroot and quinoa salad is nutritious and delicious. Main Salad Details Serves: 4To prep: 1 hour 10 minutesDifficulty: easy Nutrition per servingEnergy: 2211kjTotal fat: 32gSat fat: 6.2gTotal carb: 33gProtein: 21gFibre: 11gSodium: 565mg Ingredients 1 cup hummus ½ (550g) butternut pumpkin 4 medium fresh beetroot (thinly sliced using mandolin) 200g low fat Greek yoghurt 150g spinach leaves 75g fetta cheese (crumbled) 1 tsp ground turmeric ½ tsp coriander seeds (crushed) 2 tbsp white wine vinegar 50ml extra virgin olive oil 1/3 cup (50g) pumpkin seeds 1/2 cup quinoa (uncooked) 1 cup water Method Preheat oven to 160C. Wash the pumpkin and remove seeds. Slice pumpkin into wedges and place them on a baking tray lined with baking paper. Drizzling oil (20ml) and sprinkle with turmeric and coriander seeds. Bake for 1 hour or until tender and caramelised. Cook the well rinsed quinoa with water in a pot until the quinoa has absorbed all the water about 15-20 mins. Set aside for use. Wash, peel and slice the beetroot. Place in a bowl with vinegar and pickle for 15 mins, then drain. To make the dressing, combine turmeric, yoghurt and extra olive oil in a bowl. Set aside. Spread the hummus over a plate. Arrange pumpkin, spinach and pickled beetroot. Sprinkle with pumpkin seeds and fetta cheese. Drizzle with the turmeric and yoghurt dressing to serve.