This nourishing winter dinner is packed full of healthy goodness. Made with balsamic glazed roasted pumpkin, quinoa and feta all finished with a fresh lemon.
This recipe is included in this week's Ready to Cook Home delivery collection. You choose the number of serves, we source the ingredients and deliver them to your door.
3/4 cup quinoa (125g)
300g butternut pumpkin
1 red onion
2 tablespoons balsamic vinegar
1 tin chickpeas
2 sprigs parsley
1/4 teaspoon chilli flakes
120g feta cheese
Preheat oven to 200ºC on fan bake. Using absorption method, place quinoa in a saucepan and cover with 1.5 cups of cold water. Bring to the boil then simmer until water has completely absorbed. Cover with a lid and remove from the heat and set aside for a minimum of 15 minutes.
Cut pumpkin and onion into wedges. Season with salt and pepper and drizzle with olive oil. Roast for 20 - 25 minutes, then pour balsamic vinegar over vegetables, toss and roast for a further 5 minutes.
Finish salad & serve
Rinse and drain the chickpeas. In a bowl combine the quinoa, chickpeas, roughly chopped parsley and combine. Top with pumpkin, onions, crumbled feta and chilli flakes. Serve with a wedge of lemon.
This recipe is included in this week's Ready to Cook Home delivery collection.
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