Roasted pumpkin and quinoa salad

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

Recipe «Roasted pumpkin and quinoa salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

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.