Roasted Pumpkin Feta And Quinoa Salad Recipes

ROAST PUMPKIN QUINOA SALAD WITH FETA

Roast Pumpkin Quinoa Salad with Feta image

Roast Pumpkin Quinoa Salad with Feta, beetroot, mixed green leaves, and toasted sunflower and pumpkin seeds drizzled with a light balsamic vinegar and honey dressing, a healthy and nutritious salad that makes a fantastic side dish or even a meal on its own. A great packed lunch option or a light dinner.

Provided by Daniela Apostol

Categories Salad

Time 45m

Number Of Ingredients 9

Ingredients

1/2 cup quinoa
1 small pumpkin ((2 cups cubed pumpkin))
1/2 cup cubed feta
3 cooked beetroot
3 tbsp pumpkin and sunflower seeds
a handful of mixed green leaves
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp honey

Steps:

Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
Peel and cube the pumpkin, spray cooking oil over a roasting tray, and spread the pumpkin cubes over. Spray again with oil.
Roast for 30-40 minutes until soft.
Meanwhile, place the quinoa in a pan, add 2 cups of water and cook according to the packet instructions.
Drain the water, and leave to cool.
In a large bowl, add the mixed salad leaves, quinoa, pumpkin, feta, cubed beetroot and mix.
Heat up a pan, add the seeds, and toss for about a minute or so.
Spread the seeds over the salad.
To make the dressing, mix the olive oil, balsamic vinegar and honey, and drizzle over the other ingredients. Toss well and enjoy cold from the fridge.

Nutrition Facts : Calories 368 kcal, Carbohydrate 49 g, Protein 12 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 264 mg, Fiber 6 g, Sugar 19 g, ServingSize 1 serving

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

Ingredients

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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