This Roasted Pumpkin, Feta, and Quinoa Salad offers a delightful combination of flavours, textures, and nutritional benefits making it a delicious and easy vegetarian side dish to make this summer!
If you’re looking for an easy side dish to take to you’re next celebration, you need to make this roasted pumpkin, feta and quinoa salad! It’s so simple and tastes amazing, it’s guaranteed to be a crowd pleaser. It’s also gluten free and vegetarian so great if you need to cater for people with these dietary requirements!
Ingredients to make roasted Pumpkin, feta and quinoa salad
- Rocket
- Cooked Quinoa
- Roasted pumpkin
- Feta
- Pumpkin seeds
- Fresh herbs
- Salt & pepper
- Balsamic dressing
Method:
- Preheat oven to 200°c and line a baking tray.
- Cut your pumpkin into cubes, add to the baking tray along with the olive oil, salt and pepper. Bake in the oven for 30 minutes or until cooked.
- Cook your quinoa as per directions, adding a vegetable or chicken stock cube into the water.
- Once the quinoa and pumpkin is cooked, add all ingredients for the salad into a large bowl along with the balsamic dressing.
- Mix and serve!
Other recipes to try:
- Peanut noodle stir fry
- Chicken pesto pasta salad
- Fish Tacos
Roasted pumpkin, feta and quinoa salad
Ingredients
- 1/4 of a Kent pumpkin
- 1 tbsp olive oil
- salt and pepper
- 1 cup uncooked quinoa
- 1 chicken or vegetable stock cube
- 2 large handfuls of rocket
- 100g feta
- 1/4 cup pumpkin seeds
- fresh herbs
- balsamic dressing I just use a store bought one!
Instructions
- Preheat oven to 200°c. Line a baking tray. Cut your pumpkin into cubes, add to the baking tray along with the olive oil, salt and pepper. Bake in the oven for 30 minutes or until cooked
- Cook your quinoa as per directions, Adding a vegetable or chicken stock cube into the water.
- Once the quinoa and pumpkin is cooked, add all ingredients for the salad into a large bowl along with the balsamic dressing.
- Mix and serve!