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Roast Pumpkin and Tofu Salad with Rice and Quinoa

So healthy! - by Sarah-Jane Hallett, Kate Nichols and Mel Burge
  • 02 Nov 2017
Roast Pumpkin and Tofu Salad with Rice and Quinoa
Prep: 15 Minutes - Cook: 15 Minutes - Serves 4

Rice and quinoa can be replaced with brown or white rice, if preferred. Toss salad ingredients together just before serving.

Ingredients

1⁄2 butternut pumpkin (750g), peeled, cut into 2cm pieces
2 x 300g packets hard tofu, cut into 2cm pieces
2 tblsps vegetable oil
1/3 cup Chang’s Oriental Fried Noodle Salad Dressing
Salt and pepper, to taste
250g packet 
microwaveable brown rice and quinoa
200g green beans,
trimmed, cut in half crossways
1 large avocado, chopped
60g mixed salad leaves

Method

  1. Toss pumpkin and tofu with oil and 2 tablespoons of the dressing in a large bowl. Spread over two large oven trays lined with baking paper. Season with salt and pepper.

    2 Cook in a very hot oven (220C) for 15 minutes, or until tender.

    3 Meanwhile, heat rice mix according to packet directions. Transfer to a large bowl.

    4 Cook beans in a large saucepan of boiling water for about 2 to 3 minutes, or until tender. Drain. Rinse under cold water. Drain well.

    5 To serve, add warm pumpkin and tofu to rice mixture. Toss through beans, avocado, salad leaves and remaining dressing.

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