Quinoa Salad
Cherie Metcalfe
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.
