Butternut pumpkin and quinoa salad
10
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
1
Difficulty
Easy
A hearty vegetarian salad that can easily be made vegan by replacing feta cheese with a vegan-friendly alternative.
Ingredients
Butternut pumpkin
300 g, unpeeled, cut into 1cm-thick wedges
Red onion
½ medium, cut into 2cm-thick wedges
Tri-colour quinoa
¼ cup(s), rinsed, (45g)
Reduced fat feta cheese
20 g, crumbled
Fresh dill
1 tbs, coarsely chopped
Fresh coriander
1 tbs, coarsely chopped
Oil spray
1 x 3 second spray(s)
Olive oil
2 tsp
White wine vinegar
2 tsp
Garlic
¼ clove(s), crushed