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.
Prep Time5 minutes mins
Cook Time40 minutes mins
Total Time45 minutes mins
Course: Salad
Cuisine: International
Servings: 4 servings
Calories: 368kcal
- ½ cup quinoa
- 1 small pumpkin (2 cups cubed pumpkin)
- ½ cup cubed feta
- 3 cooked beetroot
- 3 tablespoon pumpkin and sunflower seeds
- a handful of mixed green leaves
For the dressing
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
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.
Calories: 368kcal | Carbohydrates: 49g | Protein: 12g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 264mg | Potassium: 1536mg | Fiber: 6g | Sugar: 19g | Vitamin A: 29045IU | Vitamin C: 33.6mg | Calcium: 190mg | Iron: 4.7mg