Roast Pumpkin & Quinoa Salad
A hearty salad combining sweet roast pumpkin, fluffy quinoa, crunchy walnuts, crispy noodles and crumbly feta — tossed with dressing for an easy, flavour-packed meal. Recipe supplied by Chang’s.
5 minutesPrep Time
30 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings1 small Japanese pumpkin (2.8 kg), cut into 4cm slices
2 tbsps Chang's Sesame Oil
2 tbsps olive oil
2 tbsps thyme leaves
300g tri-coloured quinoa, rinsed
1 cup walnuts, roughly chopped
150g feta, crumbled
1 packet Chang's Original Fried Noodles
1/2 cup Chang's Crispy Noodle Salad Dressing
Directions
- Preheat oven to 180 degrees centigrade. Spread pumpkin over a large baking tray lined with baking paper.
- Drizzle with combined oils and sprinkle with thyme and bake for 25–30 minutes or until golden and tender. Transfer to large bowl.
- Cook quinoa according to directions on packet and set aside to cool.
- Gently toss pumpkin, quinoa, walnuts, noodles and dressing together and serve topped with crumbled feta.