Quinoa Salad with Roasted Pumpkin, Edamame and Fetta


  • 1 cup cooked quinoa, any colour (see notes on how to cook quinoa below)
  • ⅔ cup roasted pumpkin
  • ⅓ cup diced roasted red capsicums/peppers
  • ⅓ cup shelled edamame (see below)
  • ¼ cup (approx 50g) crumbled feta
  • 2 big handfuls of spinach leaves (approx 50-60g)



  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon honey
  • ¾ teaspoon dijon mustard


Special thanks to the dietician, food lover and passionate cook,
Caroline @Healthy Home Café for sharing her fantastic recipes.



  1. Start by making the dressing: Whisk all ingredients together in a small bowl.
  2. To a medium sized mixing bowl add the quinoa and pour over the dressing. Mix well.
  3. Add pumpkin, capsicum, edamame, feta and spinach leaves. Combine carefully to avoid mashing the pumpkin.
  4. Eat and enjoy!
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