Quinoa, Pumpkin, Fetta & Pistachio salad
Author: 
Cook time: 
Total time: 
yield: 1
 
Ingredients
Pumpkin
  • 1⁄2 butternut pumpkin
  • 1⁄2 tablespoon olive oil
  • 1⁄4 teaspoon salt
Salad
  • 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
Instructions
  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
Recipe by Nadia Felsch at https://nadiafelsch.com/2015/11/11/quinoa-pumpkin-fetta-pistachio-salad/