Pumpkin Quinoa Salad
Ingredients
Roast Pumpkin
- 500-600 g pumpkin skin removed and cut into ~ 2.5 cm cubes
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon salt
Salad
- 2 cups cooked quinoa
made from ~ ¾ cup uncooked quinoa - 1 cup peas, fresh or defrosted
- 400 g can chickpeas, drained and rinsed
- ½ cup sundried tomatoes, thinly sliced
- ½ cup pumpkin seeds, raw or dry-fried
- 2 tablespoons parsley or mint, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon coconut aminos, tamari or soy sauce
- 1 tablespoon lemon zest
- 1 lemon, juiced
- 1 teaspoon freshly ground pepper
- 1 teaspoon garlic powder or crushed garlic
- ½ teaspoon salt
Instructions
Roast Pumpkin
- Preheat oven to 200oC 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, until golden and tender.
Quinoa Salad
- Meanwhile, cook the quinoa. See link to instructions below.
- Once the quinoa is cooked and cooled slightly, place the quinoa in a heatproof mixing bowl.
- Then add all the remaining ingredients. Stir through.
- Then gently toss the pumpkin through the quinoa salad.
- Serve on a large platter with a sprig of parsley or mint.
Notes
Never cooked quinoa before?
Check out my blog on how to cook quinoa for salads.
Essentially, cook 1 part quinoa with 2 parts water with a pinch of salt (or use stock). Bring to the boil and then lower to a simmer, cooking the quinoa for 15-20 minutes, covered, until the water is absorbed. Once cooked, sit for 5-10 minutes, covered. 'Fluff' with a fork.
Storage
Store in an airtight container in the fridge for up to 4-5 days.