Roasted Pumpkin Feta And Quinoa Salad Recipes

ROAST PUMPKIN QUINOA SALAD WITH FETA

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.

QUINOA SUMMER SALAD WITH FETA

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Refrigerate quinoa in a large bowl until cool, about 30 minutes.
• Stir feta cheese, cucumber, tomato, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa.

QUINOA & FETA SALAD WITH ROASTED VEGETABLES

Steps:

• Cook the quinoa following pack instructions, then drain really well and set aside.
• Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
• Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
• Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.

QUINOA, ASPARAGUS, AND FETA SALAD

Steps:

• Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
• Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
• Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
• Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

ROASTED PUMPKIN, FETA AND QUINOA SALAD

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.