Pumpkin Feta and Bell Pepper Quinoa Salad

Pumpkin Feta and Bell Pepper Couscous Salad
  • Type
  • Difficulty
  • Flavor
  • Course
  • Estimated Time
    58 Minutes
  • Yield
    4 servings


  • Lemon
  • Maize
  • Bell Pepper
    Bell Pepper
  • Quinoa
  • Pumpkin
  • Cucumber
  • 1 Lemon (zest and juice)
  • 1/4 cup of Maize
  • 4 tablespoons of Olive Oil
  • 2 Bell Pepper (opened and seeded)
  • 3/4 cups of vegetable broth
  • 1/2 cup of Quinoa
  • 1/2 cup of feta cheese
  • 1/2 cup of Pumpkin (roasted)
  • 1/2 cup of Cucumber (sliced)


Nutritious Andean quinoa is the perfect base for this healthy entree. The pumpkin is grilled just right and is full of beta-carotene, which is great for eye health. This dish also features bell peppers, which are full of vitamin C, diuretic maize, and more to give you a burst of flavor and nutrients that will keep you satisfied.

  1. Preheat the oven to 350°F (175°C).
  2. Line an oven tray with baking paper and place the cubed pumpkin in rows.
  3. Drizzle the pumpkin with two tablespoons of olive olive and roast until golden.(30 minutes)
  4. Remove from oven and set aside.
  5. Add vegetable broth and quinoa to a saucepan and bring to a boil at low heat.
  6. Remove from heat and let stand until the quinoa is room temperature.(25 minutes)
  7. Add roast pumpkin, maize, cucumber, lemon zest, lemon juice, and remaining olive oil and combine thoroughly.(3 minutes)
  8. Stuff the bell peppers (previously opened and seeded). Serve with feta and enjoy!