Roast Vegetable, Fetta and Quinoa Salad

  • Roast Vegetable, Fetta and Quinoa Salad
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Rated 5 out of 5 based on 1 votes


  • 1 cup quinoa
  • 2 cups water
  • 1 cup cubed butternut pumpkin
  • 1 x cubed red capsicum
  • 1 x cubed medium eggplant
  • 1 x sliced red onion
  • 4 sprigs chopped spring onion
  • 250 g cubed danish fetta cheese
  • 1/2 bunch chopped chives
  • 1/2 cup extra virgin olive oil


Quinoa preparation:

In a medium saucepan add quinoa and water. Bring to the boil, then simmer for about 10 minutes. The quinoa is ready when it has absorbed all the liquid. Cool


Place pumpkin, red capsicum, eggplant, and red onion on baking sheet and bake in moderate over for 45 minutes until caramelised and well roasted. cool to room temperature.


Combine quinoa, vegetables and all other ingredients in bowl.

serve and enjoy

Tip: Quinoa is so healthy and can be substitued for rice.

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