Roasted pumpkin and quinoa salad

As the warm weather approaches, it is time to ditch the comfort food in favour of something light and lovely

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

Prep time: 15 mins

Time to cook: 25 mins

4 Servings 

Ingredients

  • 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

Method

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

 

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