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.
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
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.
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.
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