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Recipe of the Week: Butternut Quinoa Salad

by Sarah on February 28th, 2013

I made this salad a little while ago and loved every mouthful. The only difference now is that I don’t eat much dairy, so I’d probably leave out the feta cheese, or at least use goats milk feta. Either way, it’ll still be super tasty, healthy and perfect as a summer lunch or dinner side.


1 Cup Quinoa

2 Tsp Vegetable Stock

1 Cup Butternut, Diced and Peeled

1 Red Onion, Peeled and Chopped into Chunks

1/4 Cup Almonds, Roughly Chopped

2 Rounds Feta, optional

Handful of Rocket

Lemon juice, Olive Oil, Salt and Pepper to Taste


Place the butternut and red onion on a baking tray, drizzle with a little olive oil, and roast at 180 degrees Celsius (350 Fahrenheit) for about 30 minutes, or until soft and golden.

Cook the quinoa while the veggies are roasting, according to the instructions on the bag. Add the vegetable stock to the boiling water to flavour the quinoa. Once cooked, drain any excess water and allow to cool.

Toss the almonds in a dry pan for a few minutes, until lightly toasted. 

In a large bowl, mix the quinoa, butternut and onion. Top with the nuts, feta and rocket, drizzle with olive oil and lemon juice, season with salt and pepper, and you’re ready to serve. Enjoy :)

PS. Just thinking that cubes of avo would be a really great replacement for the feta. Mmmm…. going to give it a try soon.

From → Healthy Eating