Quinoa & Pumpkin Salad

Pumpkin is so tasty and versatile, plus it is packed with vitamins, minerals and anti-oxidants. We use pumpkin in both sweet and savoury recipes.

Here is a tasty salad that works well over summer and winter, as you can serve it cold or warm. You could also use rice, barley or another grain if you don't have quinoa.

Quinoa & Pumpkin Salad

1 cup quinoa

1 tablespoon butter

2 tablespoons honey

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground cinnamon

roasted pumpkin

large handful of rocket

3/4 cup flaked or chopped almonds, toasted

100g feta cheese, crumbled

Zest and Juice of 1 lemon

Cook the quinoa according to packet instructions. Make sure you rinse it throroughly a few times first. I like to cook it in chicken or vegetable stock for extra flavour.

Meanwhile, melt the butter and honey together in a saucepan and add the spices, stir well and mix through chopped pumpkin. Spread onto a tray and bake in the oven at 180 degrees C for around 30 minutes or until soft and slightly caramelised. Allow to cool a little.

Toast almonds in a dry frypan until crunchy, and allow to cool.

Then put all of the ingredients into a large salad bowl, stir through lemon zest, top with feta cheese and avocado (optional) and drizzle with lemon juice. You can also add olive oil too if you like.