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Home Healthy quinoa salade met feta en pompoen

Recipes

Most of the time I cook whatever I'm in the mood for. I check what I have at home and build a dish around that. Sometimes I don't feel inspired, and then I look at other bloggers for a nice recipe.

Recipe

Healthy quinoa salad with feta and pumpkin

This healthy quinoa salad combines roasted pumpkin and red onion with fresh arugula, cherry tomatoes and crumbled feta. Perfect as a meal salad for lunch or dinner.

Course	Side dish
Kitchen	Italian
Servings	3-4

Preparation time

Preparation time	50 min
Time in oven	30 min
Total	50 min

Equipment

Oven at 180°C
baking dish
bowl

Ingredients

200 g quinoa
1 small pumpkin
2 red onions
75 g arugula
100 g cherry tomatoes
a few tbsp pomegranate seeds
juice of half a lemon
75 g feta
salt and pepper
garlic oil (make by pressing garlic into some olive oil)

Healthy quinoa salad with feta and pumpkin

1. Preheat the oven to 180°C. Wash the pumpkin and cut it into cubes of about 2 to 3 cm. Place the pumpkin pieces in a baking dish.

2. Peel the red onions and cut them into wedges. Add them to the pumpkin pieces and drizzle everything with garlic oil. Season with salt and pepper and roast the pumpkin and onions in the oven for about 30 minutes until tender.

3. Rinse the quinoa well and cook it according to the package instructions. Let it drain slightly after cooking. Put the quinoa in a bowl and season with a splash of garlic oil, the juice of half a lemon and salt and pepper. Add the arugula to the quinoa, halve the cherry tomatoes and add those to the bowl as well.

4. Add the warm pumpkin and onions to the quinoa salad. Crumble the feta over the quinoa salad and garnish everything with some pomegranate seeds.

The dish is best served lukewarm, but it's still delicious once cooled. Tip: make a little extra and have it for lunch the next day.

Cooking mode Prevents your screen from going to sleep

This salad is lovely served warm, but also tastes excellent once cooled. Feel free to make a larger portion and keep the rest in the fridge for the next day's lunch.

The pomegranate seeds add a fresh, sweet pop to the salad and make the dish visually appealing. A real recommendation for anyone who wants healthy and flavorful food.

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