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Butternut pumpkin and quinoa salad

Butternut pumpkin and quinoa salad

Total Time
35 min
10 min
25 min
A hearty vegetarian salad that can easily be made vegan by replacing feta cheese with a vegan-friendly alternative.


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


¼ clove(s), crushed


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Arrange pumpkin and onion in a single layer over prepared tray. Lightly spray with oil and season with salt and pepper. Bake for 25 minutes or until tender and lightly browned.
  2. Meanwhile, stir quinoa in a small saucepan over medium heat for about 5 minutes or until fragrant and lightly toasted. Stir in ½ cup (125ml) water and bring to the boil. Reduce heat to low. Simmer, covered, for about 15 minutes or until liquid is absorbed. Remove from heat. Stand, covered, for 5 minutes.
  3. Meanwhile, to make dressing, mix all ingredients in a small bowl. Season with salt and pepper.
  4. Uncover quinoa and fluff with a fork. Transfer to a serving plate. Top with pumpkin and onion. Scatter over feta and drizzle with dressing. Serve sprinkled with herbs.


Double up the ingredients to make a second portion to enjoy the next day. The salad will keep in a reusable container in the fridge for up to 2 days.