Best Roasted Pumpkin Feta And Quinoa Salad Recipes
ROAST PUMPKIN QUINOA SALAD WITH FETA
Roast Pumpkin Quinoa Salad with Feta, beetroot, mixed green leaves, and toasted sunflower and pumpkin seeds drizzled with a light balsamic vinegar and honey dressing, a healthy and nutritious salad that makes a fantastic side dish or even a meal on its own. A great packed lunch option or a light dinner.
Provided by Daniela Apostol
Categories Salad
Time 45m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
- Peel and cube the pumpkin, spray cooking oil over a roasting tray, and spread the pumpkin cubes over. Spray again with oil.
- Roast for 30-40 minutes until soft.
- Meanwhile, place the quinoa in a pan, add 2 cups of water and cook according to the packet instructions.
- Drain the water, and leave to cool.
- In a large bowl, add the mixed salad leaves, quinoa, pumpkin, feta, cubed beetroot and mix.
- Heat up a pan, add the seeds, and toss for about a minute or so.
- Spread the seeds over the salad.
- To make the dressing, mix the olive oil, balsamic vinegar and honey, and drizzle over the other ingredients. Toss well and enjoy cold from the fridge.
Nutrition Facts : Calories 368 kcal, Carbohydrate 49 g, Protein 12 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 264 mg, Fiber 6 g, Sugar 19 g, ServingSize 1 serving
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
QUINOA & FETA SALAD WITH ROASTED VEGETABLES
Quinoa is a fine, protein-packed grain that helps to keep you satisfied until your next meal, making this veggie salad a great lunchbox filler
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Cook the quinoa following pack instructions, then drain really well and set aside.
- Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
- Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
- Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.
Nutrition Facts : Calories 404 calories, Fat 21.4 grams fat, SaturatedFat 8.4 grams saturated fat, Carbohydrate 35.3 grams carbohydrates, Sugar 11.2 grams sugar, Fiber 2.6 grams fiber, Protein 17.3 grams protein, Sodium 1.9 milligram of sodium
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