Roasted pumpkin and quinoa salad

This zesty salad is low-fat, heart friendly and quick to prepare!

Ingredients

 Serves 4 – Double Quantity For More Serves

  • 500g butternut pumpkin, peeled, cut into 2.5cm cubes
  •  1 tablespoon extra virgin olive oil
  • 2 teaspoons Moroccan seasoning
  • 3/4 cup quinoa, rinsed, drained
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped preserved lemon (see note)
  • 1/2 cup fresh coriander leaves
  • Salt, to season

(Recipe by Taste.com.au)

Instructions 

  1. Preheat oven to 220C/200C fan-forced. Place pumpkin, oil and seasoning in a bowl. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for 20 to 25 minutes, turning once, or until golden and tender.

  2. Meanwhile, place quinoa and 1 1/2 cups cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.

  3. Place quinoa in a heatproof bowl. Add pumpkin, lemon juice, preserved lemon and coriander. Season with salt and pepper. Toss gently to combine. Serve.

Leave a Replay

Sign up for our Newsletter

sign up to our newsletter

Receive tips on nutrition, health, mindfullness and more!