Roasted Pumpkin, Feta and Quinoa Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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