Quinoa Spinach Salad Escape

A nourishing bowl of quinoa, spinach, roasted pumpkin, feta, and dried cranberries, finished generously with Brisca Grape Escape and topped with pumpkin seeds.

PREP TIME COOK TIME

10 mins 20-25 mins

Yields: 2 servings

Ingredients

1 cup cooked quinoa

2 cups fresh spinach

1½ cups pumpkin, cut into cubes

1 tbsp olive oil

½ cup feta cheese, cut into cubes

2 tbsp dried cranberries

2 tbsp pumpkin seeds

6-7 tbsp Brisca Grape Escape

⅛ tsp Brisca Herb 'n' Salt

Instructions

Roast Pumpkin: Preheat oven to 200°C. Toss the pumpkin cubes with olive oil and Brisca Herb 'n' Salt to taste. Roast for 20-25 minutes until tender and lightly caramelized.

⏱ 20-25 minutes 🌡 200°C

Build Bowl: In a serving bowl, add the cooked quinoa. Top with fresh spinach and the roasted pumpkin.

Add Feta, Cranberries & Seeds: Add the feta cubes, dried cranberries, and pumpkin seeds.

Sauce Moment: Drizzle generously with Brisca Grape Escape, then gently mix and scoop to serve.

Notes

Adding a sprinkle of fresh thyme at the end really makes the flavors pop.

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