QUINOA SALAD WITH PUMPKIN, FETA AND WALNUTS

Quinoa is incredibly versatile: you can prepare wonderful salads with whatever you have in your fridge. It's also easy and quick to cook: a healthy option when you are in a hurry. In just half an hour your meal will be ready!

Ingredients (2 servings)

100 gr quinoa
200 gr pumpkin
10 walnuts, coarsely chopped
1 handful of salad (rucola or corn salad)
olive oil
salt, pepper

Method

1.Rinse the quinoa very well in a fine mesh strainer to get rid of its bitter, protective coating. In a pan, heat two spoons of olive oil. Add the quinoa and roast for two minutes. Cover with hot water (the ratio is 1 cup of uncooked quinoa to 2 cups of liquid). Cover with a lid and simmer for about 15 minutes (or until the quinoa will look like it has popped open—revealing the germ of the kernel). You won't need to drain the quinoa, because it will have absorbed all the liquid.

2. In the meantime, peel and dice the pumpkin. Heat a pan with two tablespoons of olive oil and add the pumpkin. Roast for two minutes, season with salt and pepper, add a glass of water and cook until tender (about 10/15 minutes).

3. Put the cooked quinoa and pumpkin in a bowl; let cool down. Cut the feta into small pieces. Add feta, walnuts and salad to the mixture and stir well. Your salad is ready!

4. Buon appetito!