Roasted pumpkin and quinoa salad

Cooking Salads Roasted pumpkin and quinoa salad

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

Lables: Vegan Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Soy free Tree nut free Wheat free
  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.

If you liked the recipe "Roasted pumpkin and quinoa salad", tell your friends about it!

500g butternut pumpkin, peeled, cut into 2.5cm cubes
1 tbsp extra virgin olive oil
2 tsp Moroccan seasoning
3/4 cup quinoa, rinsed, drained
2 tbsp lemon juice
1 tbsp finely chopped preserved lemon
1/2 cup fresh coriander leaves
Salt, to season

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
Posted by

Rate the recipe Roasted pumpkin and quinoa salad

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments