Pumpkin, Feta, Brown Rice & Quinoa salad
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Votes: 5
Rating: 3.8
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Prep Time: 10 Minutes
Cook Time: 10 Minutes
Servings: 2 people
Prep Time
10 Minutes
Cooking Time
10 Minutes
Servings
people 2
This recipe works well if you have leftover rice and quinoa from the day before. This recipe makes enough for 2 people, or 4 as a side dish. Leave out the feta for a vegan dish

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INGREDIENTS:
people
  • 1/3 cup pinenuts (lightly toasted)
  • 1 cup cooked red quinoa (need to cook about 1/2 cup to get this)
  • 1 cup cooked brown rice (need to cook about 1/2 cup to get this)
  • 1/2 small red onion (finely chopped)
  • 2 cups roasted pumpkin (cubed)
  • 50 g Pine nut feta cheese (crumbled)
  • 2 tbs fresh lemon juice
  • small handful flat leaf parsley (chopped)
  • 4 tbs rasisins (finely chopped - optional)
INSTRUCTIONS:
  1. Stir to combine all ingredients. Refridgerate for up to 3 days.
NOTES:

Home Recipes Lunch One-bowl Lunches Salads Pumpkin, Feta, Brown Rice & Quinoa Salad