Quinoa, Pumpkin, Fetta & Pistachio salad

Salads are kind of my thing.

You could say that I have become known for them. Personally and professionally.

Except that to me a salad is not quite a salad.

Many years ago, this recipe is where my wholefoods journey started (and is still happily residing.)

Simple, delicious & nutritious elements thrown together in no time at all.

Quinoa Everything salad | Nadia Felsch

As I looked to increase the amount of real food in my life, especially vegetables, feel satisfied, nourished and energised from what I was eating and do it all whilst working 7 days a week - this entered my world.

It honoured one of my top 5 principles of living a wholefoods lifestyle with ease and it was simple and delicious too!


When I say throw together, that's precisely what I mean.

Utilising pre-prepared foods, combining with fresh ones and sitting down to eat in minutes!

I absolutely love eating this way and do it 90% of the time.

Ensuring the prepped items are ready takes this recipe for instance, from 70 minutes to just 5 minutes.

Amazing right?

Better yet the elements of the salad that you've ideally pre-prepared, work in countless other ways and with other meals.

Quinoa - in everything!
Baked pumpkin - in hot/cold meals to add lovely complex and filling carbohydrates.
Eggs - for quick workday snacks or to enjoy on toast in the morning.

Make more than the recipe calls for and enjoy these elements in a variety of delicious ways. You'll never regret this idea.

Quinoa, Pumpkin, Fetta & Pistachio salad | Nadia Felsch
Quinoa, Pumpkin, Fetta & Pistachio salad | Nadia Felsch

Quinoa, Pumpkin, Fetta & Pistachio salad | Nadia Felsch

Be inspired to work with the seasons and make this recipe your own, a little more of this and a little more of that – get creative!

Quinoa, Pumpkin, Fetta & Pistachio salad
Cook time
Total time
yield: 1
  • 1⁄2 butternut pumpkin
  • 1⁄2 tablespoon olive oil
  • 1⁄4 teaspoon salt
  • 1⁄4 cup quinoa
  • 1-2 eggs
  • 2 tablespoons raw, shelled
  • 1⁄2 cup red cabbage
  • 1⁄2 cup cherry tomatoes
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh coriander
  • 1⁄4 avocado
  • Few thin rings red onion
  • 1⁄4 cup alfalfa or snowpea sprouts
  • 2 tablespoons fetta
  • 3⁄4 tablespoon olive oil
  • Salt and pepper, to taste
  1. Preheat oven to 175 degrees (electric)
  2. Peel pumpkin, remove insides and chop into 5cm-size pieces
  3. In a large baking tray, add pumpkin, oil and salt
  4. Coat well and bake for 40 minutes
  5. Shake the tray and bake for a remaining 30 minutes
  6. Reserve 1⁄2 cup, allow to cool and store remaining quantity in an airtight container in the fridge for up to five days
  7. Bring quinoa and 1⁄2 cup water to the boil in a saucepan on med-high heat
  8. Cook for 15 minutes or until water is cooked off and quinoa is fluffy, set aside
  9. Whilst quinoa is cooking, bring water in a small saucepan to the boil
  10. Add eggs, cook for 8 minutes (semi-hard boiled)
  11. Once cooked, place immediately in an ice bath
  12. Leave for 2 minutes before peeling and set aside
  13. In a frypan, toast pistachios for a few minutes on med-high heat (optional, otherwise use raw)
  14. Chop roughly, set aside
  15. Finely shred cabbage
  16. Wash and halve tomatoes
  17. Finely chop herbs and slice avocado
  18. Combine all ingredients, coating well with oil to serve
  19. Season to taste

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