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    You are in: Home / Recipes / Roasted Pumpkin, Feta and Quinoa Salad Recipe
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    Roasted Pumpkin, Feta and Quinoa Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    Rhiannon and Matt's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Reduce heat to low and cook, covered, for 15 minutes or until all the water is absorbed, then set aside.
    3. 3
      Preheat oven to 220°C (425°F).
    4. 4
      Place the pumpkin and half the oil on a baking tray and toss to coat.
    5. 5
      Roast for 10 minutes then add the onion and roast for a further 10–15 minutes or until pumpkin is tender.
    6. 6
      Mix together the vinegar, sugar, coriander, chickpeas and quinoa.
    7. 7
      Top with pumpkin, onion and feta and serve.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Pumpkin, Feta and Quinoa Salad

    Serving Size: 1 (222 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 510.9
     
    Calories from Fat 117
    23%
    Total Fat 13.0 g
    20%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 305.1 mg
    12%
    Total Carbohydrate 81.8 g
    27%
    Dietary Fiber 10.8 g
    43%
    Sugars 3.2 g
    13%
    Protein 17.2 g
    34%

    The following items or measurements are not included:

    Japanese pumpkin

    white wine vinegar

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