Roasted Pumpkin, Feta and Quinoa Salad

Submitted by Rhiannon and Matt

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Serves: 4

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

directions

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