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Roast Pumpkin, Cranberry, Pepita and Quinoa Salad

Roast Pumpkin, Cranberry, Pepita and Quinoa Salad
Published: 11/12/2016

Looking for a healthy and festive looking side dish for your christmas get togethers?  Try our amazing pumpkin, cranberry, pepita and quinoa salad!

1 cup quinoa

500g pumpkin cut into cubes

1 cup baby spinach leaves

bunch coriander leaves

1/2 dried cranberries

2 tbsp pepitas

1 tsp ground cumin

1 lemon squeezed

1 tbsp olive oil

Salt and pepper

Cook quinoa in water.  For stove, use 2 cups of water to 1 cup quinoa.  Bring to the boil, then reduce to low and simmer with the lid on for 15-20mins.  Quinoa can also be cooked in a rice cooker with 2 cups of water for every 1 cup quinoa.  We use a Thermomix.  Place quinoa into the basket, fill jug with enough water to just cover the quinoa and set for 14mins/100 degrees/speed 4.  Meanwhile, cut the pumpkin and roast in the oven at 180 degrees until just tender.

Mix together the lemon juice, olive oil, salt, pepper and cumin and set aside for the dressing.

Assemble the salad by putting the quinoa into a bowl and stir through the dressing.  Add the spinach leaves, roasted pumpkin, coriander, cranberries and pepitas and mix gently.  Serve with your favourite fresh prawns, christmas ham or your favourite roast meat!  This salad tastes great warm or cold.

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