Quinoa Salad with Roast Pumpkin
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 kg pumpkin (peeled & diced into ½ inch cubes)
  • 1 cup quinoa rinsed until water is clear (preferably soaked overnight with 1 tbsp salt) (buy iherb or amazon)
  • 2 red capsicum, seeds removed and sliced
  • 1 small spanish onion finely diced
  • 4 spring onions thinly sliced
  • ½ cup finely chopped fresh coriander
  • ½ cup finely chopped fresh parsley
  • 1 garlic clove minced
  • optional chilli finely minced
  • ¼ cup sunflower seeds (buy on iherb or amazon)
  • ¼ cup pumpkin seeds (buy on iherb or amazon)
  • ¼ cup extra virgin olive oil
  • juice of 2 limes
  • 1 tsp salt (buy on iherb or amazon)
  • 1 tsp cracked black pepper (buy on iherb or amazon)
  • oil of choice for roasting the veggies (I used olive oil)
Instructions
  1. Soak the quinoa overnight in some water and 1 tbsp of salt (recommended but if your short for time you can skip this)
  2. Preheat the oven to 200C degrees (390F)
  3. Peel and dice the pumpkin, place on a lined baking tray with a drizzle of oil in the oven for 15 mins, then turn for another 10 mins until golden brown
  4. While the pumpkin is cooking, rinse the soaked quinoa and place in a saucepan with 1.5 cups of water
  5. If you haven't soaked the quinoa, rinse until water runs clear and add to saucepan with 2 cups of water
  6. Bring to boil, cover then reduce heat and simmer for 15 to 20 mins until water is absorbed, set aside to cool
  7. Thinly slice the capsicums removing the seeds and set aside
  8. Finely dice the spanish onion and add to a large mixing bowl
  9. Finely slice the spring onions and finely chop the fresh herbs and add to the bowl
  10. mince the garlic and chilli if using and add to the bowl
  11. Juice the limes and set aside
  12. When the pumpkin is ready, set aside on a plate to cool (do not add to bowl as it will wilt the fresh herbs)
  13. Move the oven rack to the top and change the setting to grill with the top element
  14. Layer the capsicum on the baking tray and drizzle with oil and place on the top rack for 6-8 mins, using tongs toss the capsicum around and return to the oven for another 4-6 minutes or until slightly brown
  15. Set the capsicum aside to cool slightly
  16. Once the pumpkin and capsicum has cooled add to the bowl
  17. Add the sunflower and pumpkin seeds
  18. Add the oil, half the lime juice, salt, pepper and mix gently
  19. Taste and add more lime juice if needed
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/quinoa-salad-with-roast-pumpkin-2/