Roast pumpkin and quinoa salad

Makes 4 side dishes

Ingredients

800g kent pumpkin, sliced into 1cm thin pieces
oil spray
1/3 cup quinoa (white, black, red or mixed)
2/3 cup (160ml) vegetable stock
1 garlic clove, minced
1/4 cup parsley, chopped
30g Danish feta, crumbled

For the dressing:

1 tbsp olive oil
2 tsp brown sugar
1/2 tsp cinnamon
2 tbsp lemon juice

Method

Pre-heat oven to 200°c (180°C fan-forced) and line two large baking trays with baking paper.

Place pumpkin on trays, spray lightly with oil, season with salt and pepper and cook for 25-30 minutes.

While pumpkin is roasting, put quinoa, stock and garlic into a medium saucepan and heat on medium until bubbling. Turn the heat to low, cover and cook for 15-20 minutes or until quinoa is cooked.

Allow quinoa to stand for 2 minutes before fluffing up with a fork and set aside.

Place the olive oil, brown sugar, cinnamon and lemon juice in a glass jar. Pop the lid on and give it a good shake. Set aside.

Arrange pumpkin layered with quinoa on a large serving plate, or individual side plates, and drizzle with dressing from the jar.

Sprinkle with parsley and feta and serve immediately.

Serving Suggestions

Note

Cooked quinoa should have the consistency of couscous – it should not be too wet.
I’ve used black quinoa because it looks beautiful on the plate but feel free to use any quinoa that you have.
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This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder. You can follow Jay at The Moodie Food