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Please note this recipe is classified as AMBER.

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  • 2.5 cups quinoa (uncooked)
  • 500g spinach leaves, roughly chopped
  • 1 red onion, finely diced
  • 1 cup dried cranberries, roughly chopped
  • 2 cucumbers, seeds removed, finely chopped
  • 1/2 bunch of fresh mint, chopped
  • 1/2 bunch of fresh coriander, chopped
  • 200g Feta cheese, crumbled
  • 2 cans chickpeas, drained
  • 500g pumpkin
  • 1/4 cup olive oil
  • Juice and zest of 1 lemon
  • 1 tsp tahini
  • 2 tbsp honey


  1. Cook quinoa as per packet instructions and set aside.
  2. Cut Pumpkin into 3cm wedges and season with olive oil, salt, and pepper. Cook at 180ÂșC
    until soft and caramelized. Set aside and cool.
  3. Combine all other salad ingredients with the quinoa and almonds in a bowl.
  4. Prepare dressing using whisk and stir through the salad.
  5. Serve in a bowl adding pumpkin on top just before serving.

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