Roast Pumpkin Quinoa Salad With Feta Recipes

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ROASTED PUMPKIN, FETA AND QUINOA SALAD



Roasted Pumpkin, Feta and Quinoa Salad image

This delicious looking recipe comes from Australian food-stylist and author Donna Hay. There was no mention of when to add the 2nd half of the oil, so I assume it goes in with the onion, but do what you feel is right.

Provided by Rhiannon and Matt

Categories     Pumpkin

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups quinoa or 400 g quinoa
1 kg Japanese pumpkin, cut into wedges
2 tablespoons olive oil
1 red onion, cut into wedges
1/4 cup white wine vinegar or 60 ml white wine vinegar
2 teaspoons caster sugar
1/3 cup coriander leaves, chopped (cilantro)
1 (400 g) can chickpeas, drained and rinsed
marinated feta, crumbled, to serve

Steps:

  • Soak the quinoa in a saucepan with 3 cups (750ml) water for 15 minutes. Place the saucepan over high heat and bring to the boil.
  • Reduce heat to low and cook, covered, for 15 minutes or until all the water is absorbed, then set aside.
  • Preheat oven to 220°C (425°F).
  • Place the pumpkin and half the oil on a baking tray and toss to coat.
  • Roast for 10 minutes then add the onion and roast for a further 10-15 minutes or until pumpkin is tender.
  • Mix together the vinegar, sugar, coriander, chickpeas and quinoa.
  • Top with pumpkin, onion and feta and serve.

Nutrition Facts : Calories 510.9, Fat 13.1, SaturatedFat 1.7, Sodium 305.1, Carbohydrate 81.9, Fiber 10.8, Sugar 3.3, Protein 17.3

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