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
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.