Pumpkin Quinoa Fetta Recipe

This salad is a perfect healthy side dish and is really easy to prepare.

I had run out of pomegranate and baby spinach so the picture shows without which is still delicious although I do prefer with pomegranate added!

Serves 4


500g butternut pumpkin (peeled and cubed)

250g Greek Fetta

1/2 cup quinoa

seeds of 1 pomegranate (optional but amazing especially when refrigerated first)

baby spinach (optional but amazing)

Olive oil



Juice of 1/2 a lemon


Preheat oven to 200 degrees celsius 

On a baking tray add pumpkin and season with salt, pepper and drizzle with olive oil

Roast for 40 – 60 minutes or until roasted

Meanwhile cook the quinoa in a saucepan (1 part quinoa:2 parts water) for 12 – 15 minutes or until water has evaporated

Set aside in a sieve to drain

Add the pumpkin, quinoa and spinach to a bowl and wait for it to cool slightly before adding the pomegranate & fetta

Season with salt, lemon juice and a dash of olive oil

You can also play around and add sunflower seeds, slivered almonds or anything else you may have lying around!

I’d love for you to tell me how you liked it and how you made yours in the comments below

And if you know someone who would love this recipe please click share…


Leave a Reply

Your email address will not be published. Required fields are marked *