Warm quinoa salad with pomegranate, feta and roasted pumpkin and peppers - vegetarian recipes

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

January 14 2015 The Everyday Vegetarian UK 

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