Want a protein rich vegetarian meal that tastes amazing? This delicious quinoa salad with balsamic glazed roasted pumpkin and red onion topped with Australian feta is packed full of healthy goodness.

Vegetarian. Gluten Free. Sugar Free. 35 Minutes.

Serves 2.

3/4 cup quinoa (125g)
300g butternut pumpkin
1 red onion
2 tablespoons balsamic vinegar
1 tin chickpeas
2 sprigs parsley
1/4 teaspoon chilli flakes
1 lemon
120g Australian feta

Preheat oven & make quinoa
Preheat oven to 200ºC on fan bake. Using absorption method, place quinoa in a saucepan and cover with 1.5 cups of cold water. Bring to the boil then simmer until liquid is absorbed and air bubbles begin to form. Cover pot remove it from the heat and set aside for a minimum of 15 minutes.

Roast vegetables
Cut pumpkin and onion into wedges. Season with salt and pepper and drizzle with olive oil. Toss and place in the oven once at the appropriate temperature. Roast for 20 minutes, then pour balsamic vinegar over vegetables, toss and roast for a further 5 minutes.

Finish salad & serve
In a bowl combine the quinoa, chickpeas, roughly chopped parsley and toss to combine. Top with pumpkin, onions, feta and chilli flakes. Serve with wedges of lemon.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

October 29, 2015 by Timothy Ryder
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