Healthy quinoa salad with feta and pumpkin

Ingrédients

• 200 g quinoa
• 1 small pumpkin
• 2 red onions
• 75 g arugula
• 100 g cherry tomatoes
• a few tbsp pomegranate seeds
• juice of half a lemon
• 75 g feta
• salt and pepper
• garlic oil (make by pressing garlic into some olive oil)

Préparation

1. 1

   1. Preheat the oven to 180°C. Wash the pumpkin and cut it into cubes of about 2 to 3 cm. Place the pumpkin pieces in a baking dish.2. Peel the red onions and cut them into wedges. Add them to the pumpkin pieces and drizzle everything with garlic oil. Season with salt and pepper and roast the pumpkin and onions in the oven for about 30 minutes until tender.3. Rinse the quinoa well and cook it according to the package instructions. Let it drain slightly after cooking. Put the quinoa in a bowl and season with a splash of garlic oil, the juice of half a lemon and salt and pepper. Add the arugula to the quinoa, halve the cherry tomatoes and add those to the bowl as well.4. Add the warm pumpkin and onions to the quinoa salad. Crumble the feta over the quinoa salad and garnish everything with some pomegranate seeds.The dish is best served lukewarm, but it's still delicious once cooled. Tip: make a little extra and have it for lunch the next day.