Roasted pumpkin, feta & quinoa salad #DonnaHay.

This is a great salad to serve on its own with lamb, salmon or chicken.
And I love anything simple and as easy as opening a can of chickpeas.
You can add chilli or even squished up preserved lemon for added whoopa tang.
Adulterated from Donna Hay

You need for 4 fashionista and 32 models:

2 cups (400g) quinoa
1kg Jap pumpkin, cut into wedges
2 tablespoons olive oil
1 red onion, cut into wedges
¼ cup (60ml) white wine vinegar
2 teaspoons caster sugar
⅓ cup chopped coriander leaves
1 x 400g can chickpeas , drained and rinsed
marinated feta, crumbled, to serve

•    Slip into Dior dungarees.
•    Pull on Alaia gladiators.
•    Open wine and guzzle.
•    Soak the quinoa in a saucepan with 3 cups (750ml) water for 15 minutes.
•    Place the saucepan over high heat and bring to the boil.
•    Reduce heat to low and cook, covered, for 15 minutes or until all the water is absorbed. Set aside.
•    Pour more wine and drink until all absorbed.
•    Chop up the red onion into chic wedges.
•    You can chop up the pumpkin into thin-ish wedges. Supermodel size.
•    Preheat oven to 220°C (425°F).
•    Place the pumpkin and half the oil on a baking tray and toss to coat. A Celine coat.
•    Roast for 10 minutes.
•    Add the onion and roast for a further 10–15 minutes or until pumpkin is tender and soft as an Hermes bag.
•    Find a bowl and mix up and combine the vinegar, sugar, coriander, chickpeas and quinoa.
•    Add preserved lemon now if you like
•    Top with pumpkin, onion and feta to serve.
•    Accessorise with lovely sprigs of coriander.
•    Yum