ROAST PUMPKIN, FETA & QUINOA SALADYum Gluten Free

ROAST PUMPKIN, FETA & QUINOA SALAD

{ THIS SALAD IS THE PERFECT SIDE DISH OR MAIN MEAL. THE KOJA SALAD TOPPER BOOSTS THE AMOUNT OF PROTEIN AND ENSURES THERE ARE NO BORING SALADS AROUND HERE! }

Contributor: Koja

{ INGREDIENTS }

1 cup uncooked quinoa

Fresh rocket leaves (approx. 150g)

2 cups diced pumpkin

1 cup cherry tomatoes

1/2 cup feta

1 tbsp olive oil

Lemon juice

KOJA Pumpkin Seed and Cranberry Salad Topper

{ METHOD }

Preheat a fan-forced oven to 180 degrees Celsius. Cut the skin away from the pumpkin and roughly dice. Drizzle with olive oil and season with salt and pepper then roast the pumpkin in the oven for approx. 25 minutes.

Meanwhile, rinse the quinoa and place in a saucepan with 1 1/2 cups of cold water. Bring to the boil then simmer for 10-15 mins or until all the liquid is absorbed.

Once the cooked pumpkin and quinoa have cooled, place rocket leaves in a bowl and add the quinoa, pumpkin, tomatoes and crumbled feta.

Drizzle with olive oil and lemon juice then top with KOJA Pumpkin Seed and Cranberry.

Note: You can prepare the quinoa and pumpkin the day before then simply assemble the salad before serving.