Roast Pumpkin Feta and Quinoa Salad

Roast Pumpkin Feta and Quinoa Salad


  • 2 cups quinoa
  • 4 cups water
  • 1 small butternut pumpkin, diced
  • 1/2 red onion, diced
  • 1 red capsicum, diced
  • 1/2 cup sunflower seeds
  • 1/2 cup crumbled feta
  • moroccan spice
  • 1 tbsp. coconut oil
  • fresh basil leaves, shredded
  • 1 lime, halved and ready for juicing
  • sea salt and pepper


Pre-heat oven to 180 degrees. On a lined baking tray, spread out the diced pumpkin. Massage in the coconut oil evenly over the pumpkin pieces and sprinkle with Moroccan spice. Place in the oven for 40-35 min. Set aside to cool.

Heat the quinoa and water in a saucepan and bring to the boil. Turn down and allow to simmer for approx. 15-20min or until the liquid is fully absorbed. Turn of the heat and allow to stand, covered for 5mins. Put the quinoa into a large bowl and put aside to cool.

Once the quinoa and pumpkin have both cooled down toss all the ingredients through the quinoa and then squeeze over with fresh lime and season with some sea salt and pepper.