Roasted Pumpkin, Feta And Quinoa Salad

• 2 cups quinoa or 400 g quinoa
• 1 kg Japanese pumpkin, cut into wedges
• 2 tablespoons olive oil
• 1 red onion, cut into wedges
• 1/4 cup white wine vinegar or 60 ml white wine vinegar
• 2 teaspoons caster sugar
• 1/3 cup coriander leaves, chopped (cilantro)
• 1 (400 g) can chickpeas, drained and rinsed
• marinated feta, crumbled, to serve

1. Soak the quinoa in a saucepan with 3 cups (750ml) water for 15 minutes. Place the saucepan over high heat and bring to the boil.
2. Reduce heat to low and cook, covered, for 15 minutes or until all the water is absorbed, then set aside.
3. Preheat oven to 220u0b0C (425u0b0F).
4. Place the pumpkin and half the oil on a baking tray and toss to coat.
5. Roast for 10 minutes then add the onion and roast for a further 10-15 minutes or until pumpkin is tender.
6. Mix together the vinegar, sugar, coriander, chickpeas and quinoa.
7. Top with pumpkin, onion and feta and serve.

quinoa, pumpkin, olive oil, red onion, white wine vinegar, caster sugar, coriander leaves, chickpeas, feta

Taken from www.food.com/recipe/roasted-pumpkin-feta-and-quinoa-salad-506777 (may not work)