Roasted Pumpkin Feta And Quinoa Salad | Donna Hay

Roasted Pumpkin Feta And Quinoa Salad | Donna Hay

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Keywords

  • pumpkin
  • quinoa
  • feta
  • lunch
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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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