Warm Quinoa Salad with Roasted Pumpkin & Feta

This warm quinoa salad is nourishing, filling and full of texture. The sweetness of roasted pumpkin pairs beautifully with tangy feta and a light balsamic dressing.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable stock or water
• 500g pumpkin, peeled and cubed
• 1 tbsp olive oil
• 100g baby spinach
• ½ red onion, finely sliced
• ½ cup crumbled feta
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Method:

1. Preheat the oven to 200°C.
2. Toss the cubed pumpkin in olive oil, season with salt and pepper, and spread on a lined tray. Roast for 25–30 minutes or until golden and tender.
3. Meanwhile, rinse the quinoa thoroughly and cook it in stock or water for 15 minutes or until fluffy. Let it sit, covered, for 5 minutes, then fluff with a fork.
4. In a large bowl, combine cooked quinoa, roasted pumpkin, baby spinach, red onion, and feta.
5. Drizzle with balsamic vinegar, season to taste, and gently toss to combine.

This salad is just as tasty the next day and works well as a main or side. Add grilled chicken or chickpeas for extra protein.