Roasted Pumpkin, Feta and Quinoa Salad

⏱ 65 mins 🍽 4 serving(s) 🏷 Pumpkin

This colourful salad combines roasted Japanese pumpkin and red onion with fluffy quinoa and chickpeas. Tossed in a simple white wine vinegar dressing and finished with crumbled marinated feta and fresh coriander, it's a satisfying and flavourful vegetarian meal. The recipe takes about 65 minutes to prepare and serves four people.

Roasted Pumpkin, Feta and Quinoa Salad

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

Method

  1. Place the quinoa in a saucepan with 3 cups (750ml) of water and allow it to soak for 15 minutes. After soaking, put the pan on the hob and bring the contents to a boil.
  2. Turn the heat down to low, cover the pan, and let it cook for 15 minutes or until no water remains. Once done, set the cooked quinoa aside.
  3. Heat your oven to 220°C (425°F).
  4. Arrange the pumpkin wedges on a baking tray, drizzle with half of the olive oil, and toss them to ensure they are well coated.
  5. Roast the pumpkin for 10 minutes. Then, add the onion wedges to the tray and continue roasting for another 10–15 minutes, or until the pumpkin is soft.
  6. In a large bowl, combine the white wine vinegar, caster sugar, chopped coriander, drained chickpeas, and the prepared quinoa.
  7. Spoon the quinoa mixture onto a serving platter, then arrange the roasted pumpkin and onion on top. Finish by scattering over the crumbled marinated feta.

Nutrition (per serving)

Sodium305100 mg

Recipe details

CategoryPumpkin
AuthorRhiannon and Matt