Quinoa, pumpkin and broad bean salad

Persian feta, dried cranberries and dukkah give this hearty quinoa salad an authentic Middle Eastern flavour.

Recipe «Quinoa, pumpkin and broad bean salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 750g Kent pumpkin, skin on, seeded, cut into 1cm-thick wedges, 2 tsp dukkah, plus extra to sprinkle, 195g quinoa, rinsed, 435ml water, 350g frozen broad beans , 2 celery sticks, sliced, 4 small radishes, sliced, 40g dried cranberries , 2 tbsp pepitas, lightly toasted, 1 small bunch watercress, leaves picked, 1 tbsp lemon juice, 50g Persian marinated feta, plus 2 tsp oil from the jar.

Ingredients:

• 750g Kent pumpkin, skin on, seeded, cut into 1cm-thick wedges 
• 2 tsp dukkah, plus extra to sprinkle 
• 195g quinoa, rinsed 
• 435ml water 
• 350g frozen broad beans 
• 2 celery sticks, sliced 
• 4 small radishes, sliced 
• 40g dried cranberries 
• 2 tbsp pepitas, lightly toasted 
• 1 small bunch watercress, leaves picked 
• 1 tbsp lemon juice 
• 50g Persian marinated feta, plus 2 tsp oil from the jar 

Instructions

1. Preheat oven to 200°C/180°C fan forced. Place pumpkin on a lined baking tray in a single layer. Spray with oil and sprinkle with dukkah. Roast for 25-30 minutes until tender.
2. Meanwhile, place the quinoa and water in a saucepan. Bring to boil. Reduce heat to low. Cover and simmer for 12-15 minutes until the water has evaporated and the quinoa is just tender. Set aside to cool.
3. Cook broad beans in a saucepan of boiling water for 3 minutes until tender. Refresh under cold water. Drain. Peel skins and discard.
4. Place cooled quinoa, broad beans, celery, radish, cranberries, pepitas and watercress in a large bowl. Drizzle with lemon juice and oil from the feta jar. Season. Toss to combine.
5. Place pumpkin on plates, top with quinoa mixture and crumble over marinated feta. Sprinkle with a little extra dukkah.