Roast pumpkin and quinoa salad
Ingredients
- 800 g kent pumpkin (sliced)
- oil spray
- 1/3 cup quinoa
- 160 ml vegetable stock (liquid)
- 1 garlic clove (minced)
- 1/4 cup parsley (chopped)
- 30 g Danish feta (crumbled)
FOR THE DRESSING
- 1 tbs olive oil
- 2 tsp brown sugar
- 1/2 tsp ground cinnamon
- 2 tbs lemon juice
Method
- Pre-heat oven to 200C (180C fan-forced) and line two large baking trays with baking paper.
- Place pumpkin on trays, spray lightly with oil, season with salt and pepper and cook for 25-30 minutes.
- While pumpkin is roasting, put quinoa, stock and garlic into a medium saucepan and heat on medium until bubbling. Turn the heat to low, cover and cook for 15-20 minutes or until quinoa is cooked.
- Allow quinoa to stand for 2 minutes before fluffing up with a fork and set aside.
- Place the olive oil, brown sugar, cinnamon and lemon juice in a glass jar. Pop the lid on and give it a good shake. Set aside.
- Arrange pumpkin layered with quinoa on a large serving plate, or individual side plates, and drizzle with dressing from the jar.
- Sprinkle with parsley and feta and serve immediately.
Related
Comments
Recipe Info
Tip: Cooked quinoa should have the consistency of couscous – it should not be too wet.
I’ve used black quinoa because it looks beautiful on the plate but feel free to use any quinoa that you have.
I’ve used black quinoa because it looks beautiful on the plate but feel free to use any quinoa that you have.