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
Soak the quinoa overnight in some water and 1 tbsp of salt (recommended but if your short for time you can skip this)
Preheat the oven to 200C degrees (390F)
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
While the pumpkin is cooking, rinse the soaked quinoa and place in a saucepan with 1.5 cups of water
If you haven't soaked the quinoa, rinse until water runs clear and add to saucepan with 2 cups of water
Bring to boil, cover then reduce heat and simmer for 15 to 20 mins until water is absorbed, set aside to cool
Thinly slice the capsicums removing the seeds and set aside
Finely dice the spanish onion and add to a large mixing bowl
Finely slice the spring onions and finely chop the fresh herbs and add to the bowl
mince the garlic and chilli if using and add to the bowl
Juice the limes and set aside
When the pumpkin is ready, set aside on a plate to cool (do not add to bowl as it will wilt the fresh herbs)
Move the oven rack to the top and change the setting to grill with the top element
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
Set the capsicum aside to cool slightly
Once the pumpkin and capsicum has cooled add to the bowl
Add the sunflower and pumpkin seeds
Add the oil, half the lime juice, salt, pepper and mix gently
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/