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Quinoa salad with pumpkin, beet & feta
Quinoa salad with pumpkin, beet & feta
563kcal Per person
21g Protein
65g Carbs
24g Fat
13g Fiber
Ingredients
- 1 cup pumpkin (frozen) (237 g)
- 1 tablespoon olive oil (15 ml)
- ½ teaspoon ground cumin (1 g)
- 3 ounces quinoa (84 g)
- ¼ red onion
- 2 steamed beets
- 1 handful arugula (30 g)
- 1 ounce feta cheese, crumbled (28 g)
Preparing this recipe
- Preheat the oven to 375°F (190°C).
- Toss the pumpkin pieces on a baking sheet with the oil and cumin powder. Roast the pumpkin in the oven for 20 minutes.
- Cook the quinoa according to the package instructions.
- Meanwhile, slice the onion into half rings and dice the beets.
- Drain the quinoa and rinse it with cold water. Mix the quinoa with the red onion, beets and roasted pumpkin pieces. Place this mixture with the arugula in a bowl or deep plate. Sprinkle the feta on top. Season with salt and pepper.
Requisites:
- Baking sheet with parchment paper
Tip van FitChef
This quinoa salad is also delicious with some chopped nuts.
