Quinoa, Broccoli & Pumpkin Salad

 VEG | P | GF | SF

How It's done:


300g quinoa, cooked
200g feta cheese, crumbled
200g broccoli, washed and chopped
100g pumpkin, cut into cubes
1 red chilli, finely chopped
1 tbsp sesame seeds
1 handful of parsley leaves, chopped
1/2 small red onion, peeled and sliced
2 tsp coconut oil
2 tbsp olive oil
1 tbsp fresh squeezed lemon juice
Juice of whole lime
Salt and pepper to taste


Place cooked quinoa in a large bowl and set aside. Heat coconut oil in a medium-sized pan, add onion and cook until slightly tender. Add broccoli, pumpkin and chilli and cook until tender. Remove from heat and allow to cool before adding them to the quinoa. Gently mix together along with all remaining ingredients (add the feta last). Dress with extra olive oil if necessary and season with salt and pepper (remembering the feta will already be salty). Sprinkle with sesame seeds to serve.

Cooking Time

25-30 mins