Roasted Pumpkin Feta And Quinoa Salad | Donna Hay
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Keywords
- pumpkin
- quinoa
- feta
- lunch
Ingredients
- 2 cups (400g) quinoa
- 1kg Jap pumpkin, cut into wedges
- 2 tablespoons olive oil
- 1 red onion, cut into wedges
- ¼ cup (60ml) white wine vinegar
- 2 teaspoons caster (superfine) sugar
- ⅓ cup chopped coriander (cilantro) leaves
- 1 x 400g can chickpeas (garbanzos), drained and rinsed
- marinated feta, crumbled, to serve
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