A very easy, seasonal recipe.
Ingredients (dose according to your appetite, the salad is preserved 24h):
– Quinoa (100gr)
– 1/4 of pumpkin
– Feta cheese
– Pumpkin seeds
Cut the pumpkin in small cubes and cook the quinoa (follow the instructions on the package if it’s your first time).
Put in the pumpkin for 20 minutes at 200 ° C with a little olive oil.
Let cool and mix quinoa, pumpkin and arugula.
Add a little feta and squash seeds.