©2020 Woodhill Dieticians

Honey Roast Pumpkin Quinoa Salad

This roast pumpkin quinoa salad is made with chunks of pumpkin roasted to golden, crispy-edged perfection in a coating of honey, extra virgin olive oil and spices. Add fluffy quinoa and a few more roast veggies and voila, so much yum!


Serves 3-4


INGREDIENTS

500-600 grams pumpkin (no need to peel)

1 red onion

1 red capsicum

80 grams rocket - about 3-4 big handfuls

2-3 sprigs fresh parsley

1/2 lemon

1/2 cup quinoa measured uncooked

4 tablespoons flaked almonds

4 tablespoons extra virgin olive oil

Salt and pepper to season


For coating the pumpkin:

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

2 teaspoon honey

1 tablespoon extra virgin olive oil


METHOD

Preheat oven to 180C and grab two non-stick oven trays or line the trays with baking paper.


Chop pumpkin into small chunks, about 2 cm square. Place in a large bowl. Whisk together 1 tablespoon olive oil, 2 teaspoon honey, cumin, coriander and cinnamon in a mug. Pour the mixture over the pumpkin and toss until the pumpkin is coated. Spread the pumpkin out on one baking tray.


Thickly slice capsicum and red onion. Spread out on the other baking tray and drizzle over 1 tablespoon olive oil, and toss around a little. Then, place both trays in the oven to roast for 45 minutes, or until the veggies are nice and soft and starting to brown at the edges.


While the vegetables are roasting, make the quinoa. Rinse quinoa, place in a saucepan with 2 cups of water. Bring to the boil then reduce the heat and simmer, covered, for 15 minutes. Once cooked leave the lid on the saucepan and allow the quinoa to sit for 10 minutes before fluffing with a fork.


Once the quinoa and the vegetables are all cooked, allow everything to cool slightly before combining together. You want the mix around room temperature, or just slightly warmer.


Mix it up. Take a large bowl and add in the quinoa, roasted vegetables, rocket and flaked almonds. Chop the parsley (discarding thick stems) and add to the bowl as well. Drizzle over remaining olive oil, squeeze over the juice of the lemon and season with salt and pepper. Toss it all together. Ready to serve! (Or, ready to store in an airtight container in the fridge.)

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