Quinoa, Pumpkin, Fetta & Pistachio salad
Author: Nadia Felsch
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 pistachios
- 1⁄2 cup red cabbage
- 1⁄2 cup cherry tomatoes
- 2 tablespoons fresh parsley leaves
- 2 tablespoons fresh coriander leaves
- 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
- Preheat oven to 175 degrees (electric)
- Peel pumpkin, remove insides and chop into 5cm-size pieces
- In a large baking tray, add pumpkin, oil and salt
- Coat well and bake for 40 minutes
- Shake the tray and bake for a remaining 30 minutes
- Reserve 1⁄2 cup, allow to cool and store remaining quantity in an airtight container in the fridge for up to five days
- Bring quinoa and 1⁄2 cup water to the boil in a saucepan on med-high heat
- Cook for 15 minutes or until water is cooked off and quinoa is fluffy, set aside
- Whilst quinoa is cooking, bring water in a small saucepan to the boil
- Add eggs, cook for 8 minutes (semi-hard boiled)
- Once cooked, place immediately in an ice bath
- Leave for 2 minutes before peeling and set aside
- In a frypan, toast pistachios for a few minutes on med-high heat (optional, otherwise use raw)
- Chop roughly, set aside
- Finely shred cabbage
- Wash and halve tomatoes
- Finely chop herbs and slice avocado
- Combine all ingredients, coating well with oil to serve
- Season to taste
Recipe by Nadia Felsch at https://nadiafelsch.com/2015/11/11/quinoa-pumpkin-fetta-pistachio-salad/
3.4.3177