Warm quinoa salad with pumpkin and fetta cheese
This delicious meal can be served as a side or as the meal itself, it’s very versatile it can be made the night ahead or served warm.
Quinoa is considered a superfood, why? It’s a source of complete protein, low GI and gluten free.
Don’t be afraid of cooking quinoa, it is much more friendly that rice to work with. It is readily available in supermarkets. Always give quinoa a good rinse before you use it.
This salad has the perfect balance of flavours, the nuttiness of the quinoa with the softness of the pumpkin, green beans for a little crunch, fetta cheese to add and element of sharpness to each bite and the parsley to clean the palate. This recipe is also super versatile you can add/subtract/interchange the veggies. This salad keeps well in the fridge, I usually double it and take it for lunches.
Best part of all, it is all made in one saucepan!
2 cups quinoa
1 cup green beans
70grams fetta cheese
2 stalks parsley
2Tb olive oil
1Tb lemon juice
- Rinse quinoa, place into a medium sauce pan, cover with 3 cups water, chop the shallot and add to the quinoa, sprinkle with salt and pepper, on a medium heat bring the water to the boil.
- Simmer the quinoa with the lid for 5 minutes. Whilst the quinoa is cooking, chop the pumpkin into small cubes, add the pumpkin to the quinoa cook for 10minutes with the lid on. Whilst the pumpkin and quinoa mix is cooking, top and tail the green beans and chop the beans into 1.5cm pieces, add the green beans to the quinoa cook for 2minutes. Whilst the mix is cooking, chop the fetta into 1cm cubes, finely chop the parsley.
- At this point your quinoa should be slightly translucent and the water should have been evaporated (if you have extra water and the quinoa is done drain the excess water). Add the oil and lemon juice into the saucepan and toss.
- Place into a large serving bowl or individual plates, sprinkle with fetta and parsley.