Roast Pumpkin, Feta & Quinoa Salad

December 08, 2016

0 comments


Who says salads don't fill you up? This colourful salad is packed full of fibre, protein and good fats for a satisfying lunch or weeknight dinner and is also a winner at any gathering. The addition of KOJA Pumpkin Seed & Cranberry provides a great crunchy texture and a healthy dose of vitamin C, antioxidants, zinc, magnesium and iron. 

 

Ingredients:

 

     

    Method:

    1. Preheat a fan-forced oven to 180 degrees Celsius. Cut the skin away from the pumpkin and roughly dice. Drizzle with olive oil and season with salt and pepper then roast the pumpkin in the oven for approx. 25 minutes.
    2. Meanwhile, rinse the dry quinoa and cook according to the packet.
    3. Once the pumpkin and quinoa have cooked and cooled, place rocket leaves in a bowl and add the quinoa, pumpkin, tomatoes and crumbled feta.
    4. Drizzle with olive oil and lemon juice then top with KOJA Pumpkin Seed and Cranberry.


    Note: You can prepare the quinoa and pumpkin the day before then simply assemble the salad before serving.  

       

      We always love seeing your creations! Take a pic and share it with us on Instagram @kojahealth and use #kojahealth or on Facebook 

       



      Leave a comment

      Comments will be approved before showing up.