A fresh and vibrant salad packed with fluffy quinoa, crisp veggies, feta, and a zesty dressing — the perfect light and nourishing dish for any occasion.
Ingredients
2 ½ cups cooked quinoa
2 cups diced pumpkin
2 large tomatoes diced
½ cucumber diced
1 red onion finely diced
½ bag baby spinach
1 avocado diced
2 lemons or 1 large
¼ cup olive oil
4 tbsp Rock the Za’atar
1 tsp Man Grind Salt Flakes
100g feta
Small handful fresh mint
Small handful fresh basil
Directions
Preheat oven to 200°C Fan Bake.
Peel and deseed the pumpkin, then cut it into bite-sized cubes.
Drizzle with a little olive oil and sprinkle over one tablespoon of Rock the Za’atar.
Roast for 20 minutes.
In a large bowl, combine the quinoa with diced tomato, cucumber, red onion, avocado, and roasted pumpkin. Season with Man Grind Salt Flakes.
Zest both lemons over the salad, squeeze in the juice, and add the remaining Rock the Za’atar. Tear in the mint and basil.
Add the spinach, pour over the olive oil, and toss gently to combine.
Arrange on a large plate and garnish with crumbled feta.
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