How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Pumpkin, Feta And Quinoa Salad?

You need 9 ingredients. The key ingredients include: 2 cups quinoa or 400 g quinoa, 1 kg Japanese pumpkin, cut into wedges, 2 tablespoons olive oil, 1 red onion, cut into wedges, and more.

Is Roasted Pumpkin, Feta And Quinoa Salad suitable as salads?

Yes, Roasted Pumpkin, Feta And Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Roasted Pumpkin, Feta And Quinoa Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Pumpkin, Feta And Quinoa Salad Recipe

Name: Roasted Pumpkin, Feta And Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups quinoa or 400 g quinoa; 1 kg Japanese pumpkin, cut into wedges; 2 tablespoons olive oil; 1 red onion, cut into wedges; 1/4 cup white wine vinegar or 60 ml white wine vinegar; 2 teaspoons caster sugar; 1/3 cup coriander leaves, chopped (cilantro); 1 (400 g) can chickpeas, drained and rinsed; marinated feta, crumbled, to serve

Fresh, crisp and full of flavor — this Roasted Pumpkin, Feta And Quinoa Salad is a must-try. Made with quinoa, pumpkin, olive oil and red onion. Easy st…

This Roasted Pumpkin, Feta And Quinoa Salad relies on simple, everyday ingredients such as quinoa or 400 g quinoa, olive oil, red onion, cut into wedges and caster sugar. It comes together quickly and makes 4 servings, at about 130 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

2 cups quinoa or 400 g quinoa
1 kg Japanese pumpkin, cut into wedges
2 tablespoons olive oil
1 red onion, cut into wedges
1/4 cup white wine vinegar or 60 ml white wine vinegar
2 teaspoons caster sugar
1/3 cup coriander leaves, chopped (cilantro)
1 (400 g) can chickpeas, drained and rinsed
marinated feta, crumbled, to serve

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
130 kcal
Category
Salads

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