Recipe Quinoa Pumpkin Salad

Place the quinoa in a fine mesh sieve and place under cold running water for a few minutes.

Recipe quinoa pumpkin salad. Place the pumpkin on a baking tray lined with parchment paper and bake for 10 to 15 minutes or until tender and lightly caramelised. To make the dressing mix the olive oil balsamic vinegar and honey and drizzle over the other ingredients. When pumpkin and quinoa are cooled place in a large bowl with olives chives pumpkin seeds and rocket leaves and toss well.

Use your fingers to toss the grains about to ensure they are well rinsed. Season to taste and serve scattered with crumbled goat s cheese. Method soak the quinoa in a saucepan with 3 cups 750ml water for 15 minutes.

Shake vigorously until combined. 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. Place the saucepan over high heat and bring to the boil.

Reduce heat to low and cook covered for 15 minutes or until all the water is absorbed. Note 3 loosen pumpkin with egg flip it can adhere as it cools then if serving salad at room temperature leave to cool. Once cooked remove and set aside.

Divide salad among bowls and dress as desired. Toss pumpkin with olive oil salt and pepper. Cooking time will vary depending on the size of your pumpkin chunks.

Add the pumpkin cooked quinoa chickpeas carrot red onion carrot ribbons petit pois mashed avocado and balsamic vinegar to a large mixing bowl. Cut pumpkin into chunks and place on a lined baking tray with the onion add the remaining ingredients and toss to coat. Serve straight away or chill for an hour for a cold salad.