Another recipe adapted from Donna Hay. I promised myself to use her recipes instead of just drool over the beautiful photos in the online magazine. This one is my version of her roasted pumpkin, feta and quinoa salad.
I don’t have quinoa so I used orzo (aka risoni) pasta. And added a handful of roasted pumpkin seeds, as well. This is so simple to make. The feta is what completes the dish if you ask me. Add chopped sun-dried tomatoes to make it even better.
Go find the original Donna Hay recipe here.