ROASTED PUMPKIN, FETA AND QUINOA SALAD
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.
Provided by Rhiannon and Matt
Categories Pumpkin
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 510.9, Fat 13.1, SaturatedFat 1.7, Sodium 305.1, Carbohydrate 81.9, Fiber 10.8, Sugar 3.3, Protein 17.3
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