Quinoa with Roasted Pumpkin and Fetta

We had a housewarming to go to on the weekend and I whipped up this to take along to share.  It is really yummy and I am happy to report it was devoured quickly.  The roasted pumpkin adds a lovely sweetness which compliments the saltiness of the fetta.  I used sheep’s fetta, but you can use whatever fetta appeals to your taste.


1 cup uncooked quinoa
400gm pumpkin, cubed (I used kent pumpkin)
90gm Sheep fetta
2tsp chicken stock powder (I prefer Massel’s)
1 small sprig of rosemary, stem removed
2 tbspn olive oil
3 cups water
sea salt


Pour 3 cups of water into a saucepan and add 1 cup quinoa and chicken stock powder.  Simmer gently for approximately 15 minutes or until quinoa is just cooked through.  Remove from heat.
Combine cubed pumpkin, olive oil, a pinch of sea salt and rosemary and place on a baking tray.  Roast in a moderate oven until pumpkin is golden brown and cooked through. Remove from oven and allow to cool slightly.
Once quinoa and pumpkin are cooled, mix together in a bowl and add crumbled fetta.  Stir through carefully to prevent everything mushing together.   Garnish as desired. Place in fridge until ready to serve.

Enjoy!  Jacinta

This entry was posted in Gastronomic Explosions - aka Yummy Food/Recipes and tagged , , . Bookmark the permalink.