• Serves 4
  • 20 minutes
  • Difficulty Easy
  • 13 Ingredients

For a healthy meal, you can’t go past this quick but substantial salad. Low in fat, high in protein, gluten-free and bursting with flavour. Quinoa (pronounced keen-wah) has a nutty flavour with a slightly chewy texture. It is being called the new ‘super grain’ (even though it is a seed) because of its amazing health benefits. This recipe is the perfect way to use leftover roast pumpkin. So next time you are cooking a roast, double up on the roast pumpkin and you will have an easy head start.


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Ingredients (serves 4)

  • 1 cup quinoa
  • 2 cups chicken or vegetable stock
  • 50 g sugar snap peas or snow peas
  • 400 g roasted pumpkin
  • 4 handfuls rocket leaves
  • ½ red onion, finely sliced
  • 1 handful mint leaves
  • 1 handful flaked almonds, toasted
  • 50 g feta, crumbled
  • 2 tablespoons white condiment (white balsamic vinegar)
  • 6 tablespoons olive oil
  • ½ tablespoon honey


  1. Heat saucepan and add quinoa to toast for a few minutes until it starts to crackle. Remove, rinse and then place back in the saucepan. Add stock and bring to the boil. Place a lid on the saucepan, reduce heat to medium–low and simmer for 15 minutes. Don’t lift the lid. When time is up, remove from the heat and stand for a further 5 minutes (without lifting the lid). Allow to cool slightly.
  2. Steam peas for 1 minute until they are bright green but still crisp. Drain, fill pot with cold water and drain again to stop them from cooking.
  3. To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking.
  4. Toss cooked quinoa, peas, pumpkin, rocket, onion and mint leaves together in a large bowl. Pour dressing over salad and combine. Sprinkle with flaked almonds and feta. Serve cold or warm.


Don’t skip the rinsing. The quinoa seeds are coated with saponins, which if not rinsed gives the quinoa a bitter taste. When cooked perfectly, the quinoa will be slightly translucent, with a visible ‘tail’, which is actually part of the hull.

  • Looks delicious and super easy and filling. I love anything with pumpkin and feta!


  • A salad with crunchy and delish snow peas will always win me over.


  • I think I would like this minus the quinoa.


  • Yum! I’m always looking for great quinoa recipes. This would be perfect for winter with pumpkins so cheap.


  • It is great to have another pumpkin recipe as when pumpkin is in season, I have s much to use in a window of time. I have also been looking for quinoa receipes as my husband has stocked up big time. A nice alternative to cous cous.


  • I absolutely love everything about this salad except the quinoa. I have not yet tried this as I’ve heard mixed reactions. But love every other ingredient.


  • We love delicious salads at our place! Quinoa is quite expensive so we don’t have it very often.


  • Mmm, we love salads !


  • Looks & sounds delicious!


  • Im not too good at making quinoa!


  • Looks delicious. Can’t wait to make it and share at my next bbq.


  • This looks like a perfect salad to add to our lot. Anything with feta and snow peas wins!


  • Sounds good, although we’re not dressing fans and I would make it without it.


  • I had a beautiful quinoa salad tonight. I’ve always wanted to try it and now I have I think it might have to become a regular in a house.


  • Haven’t liked quinoa so much try your way. Like the pumpkin salad though and would have that without the quinoa.


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