Quinoa salad with roasted pumpkin and feta

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1. Roast the pumpkin

   Preheat the oven to 200 °C (400 °F). Wash the pumpkin, cut it in half, remove the seeds, and cut it into roughly 2 cm cubes, leaving the skin on. On a baking sheet, toss with 2 tbsp oil, salt, pepper, and thyme. Roast for 25–30 minutes, turning halfway through, until tender and browned around the edges.

2. Cook the quinoa

   Rinse the quinoa thoroughly in a fine-mesh strainer under running water until the water stops foaming. Add the quinoa to a saucepan with 400 ml water and a pinch of salt. Bring to a boil, cover, and simmer over low heat for 15 minutes, until the grains are translucent and the white germ separates from them. Remove from the heat, let stand covered for 5 minutes, and fluff with a fork.

3. Toast the seeds

   Toast the pumpkin seeds in a dry skillet for 2–3 minutes, until they begin to pop.

4. Make the dressing

   Whisk the olive oil with the lemon juice, honey, mustard, and salt.

5. Assemble the salad

   Cut the onion into thin half-moons. In a large bowl, toss the quinoa, pumpkin, spinach, and onion with the dressing. Crumble the feta over the top and sprinkle with the seeds.

Tip: If you are making the salad for the next day, add the dressing and feta just before serving so the baby spinach does not wilt in the refrigerator.

This recipe was translated from the Slovak original: Quinoový šalát s pečenou tekvicou a fetou