Warm quinoa salad with pomegranate, feta and roasted pumpkin and peppers

This vibrant healthy winter salad is incredibly moreish. If you don’t have any pumpkin, use butternut squash. Simply omit the feta for a vegan version.

Pomegranate molasses and red quinoa can be a little hard to come by. You can get them from specialist food shops – I got mine from Suma. This recipe is for the brilliant Suma Blogger’s Network. For recipes from other vegetarian bloggers, have a look here.

Ingredients (serves 4)
150g white quinoa
100g red quinoa
200g pumpkin (peeled and cut into small cubes)
1 large red pepper
1 red chilli
The seeds of 1 pomegranate
1 block feta
2 cloves garlic
400mls of vegetable stock
Salt and pepper
1tbsp thyme leaves
Olive oil
Glug of pomegranate molasses

Start by popping the oven on. Put the small cubes of pumpkin in a roasting tray, drizzle with a little olive oil and roast in the oven for 20 minutes.

While the pumpkin is roasting, fry the chopped garlic and chilli in some oil in a deep sided pan. Add the quinoa and slowly add the vegetable stock. The quinoa will take about 20 minutes to cook. After the pumpkin has been in the oven for 15 minutes, add the sliced red pepper and roast for a further 5 minutes. When the vegetables are cooked through, stir them in with the quinoa. Add the thyme leaves, cubed feta and pomegranate seeds as well as a glug of pomegranate molasses and you’re ready to serve!

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  1. This looks and sounds delicious. Definitely going to give it a try!

  2. Hi Helen,

    Thanks for posting the recipe to this – definitely picking up a pumpkin tomorrow to do my own spin on it!

    Besma (www.curiouslyconscious.com)

  3. Looks lovely. You’ve inspired me to try pomegranate molasses, thank you!

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