35 min   4 portions   difficulty

Warm quinoa salad with roasted pumpkin and feta


Step 1

Prepare the vegetable stock as per the instructions on the packaging. Preheat the oven to 200 °C.

Step 2

Peel the butternut, cut it in two lengthwise and spoon out the seeds carefully. Cut the flesh into large cubes.

Step 3

Peel the onions and cut them into pieces of about 2 cm in size. Put the butternut cubes and onion pieces in the roasting pan.

Step 4

Add salt and pepper and a generous dollop of honey. Spread small sprigs of thyme between the pieces of butternut and onion.

Step 5

Put the dish into the preheated oven. Roast the pieces of butternut and onion for around half an hour. Turn the butternut cubes over every now and again.

Step 6

Put the quinoa seeds in a pot and add the vegetable stock (in a ratio of 1/3 quinoa to 2/3 bouillon). Add a pinch of garam masala.

Step 7

Bring the quinoa to the boil and simmer for 15 minutes, with the lid tilted and on low heat.

Step 8

Put the almonds into a pan. Add a dash of olive oil. Roast the nuts while shaking the pan regularly. After that, allow the browned nuts to drain on a piece of kitchen roll.

Step 9

Put the raisins in a bowl. Pour leftover hot vegetable stock on them and let them soak.

Step 10

Season the quinoa to taste with a dash of pepper and a pinch of salt. Drizzle with olive oil and a few drops of sesame oil.

Step 11

Spoon the warm quinoa into a large serving bowl. Coarsely chop the roasted almonds and drain the raisins. Sprinkle both onto the quinoa.

Step 12

Also spread the small pitted black olives over the salad.

Step 13

Chop the parsley leaves coarsely, sprinkle them over the salad and squeeze an orange over it.

Step 14

Remove the thyme from the roasting pan with the roasted pumpkin and place the butternut pieces and red onion into the serving bowl.

Step 15

Mix the warm salad carefully. Cut the feta into cubes. Spread them over the butternut salad and serve immediately.


  • 300 g Quinoa
  • 800 ml Vegetable stock
  • 200 g Feta
  • 1 Butternut
  • 2 Red onions
  • 1 Orange
  • 80 g Almonds
  • 2 tbsp. Small black olives
  • 100 g Raisins
  • A bunch flat-leaf parsley
  • Thyme sprigs
  • Olive oil
  • Liquid honey
  • Dash of sesame oil
  • 1 pinch of Garam masala
  • Pepper
  • Salt