Roasted pumpkin and quinoa salad 500g butternut pumpkin, peeled, cut into 2.5cm cubes 1 tablespoon extra virgin olive oil 2 teaspoons Moroccan seasoning 3/4 cup quinoa, rinsed, drained 2 tablespoons lemon juice Energy 903kJ Fat saturated 0.80g Fat Total 6.60g Carbohydrate sugars g Carbohydrate Total 33.40g Dietary Fibre 4.20g Protein 5.50g Cholesterol mg Sodium 365.00mg All nutrition values are per serve. 1 tablespoon finely chopped preserved lemon (see note) 1/2 cup fresh coriander leaves Preheat oven to 220C/200C 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, turning once, or until golden and tender. Step 2 Meanwhile, place quinoa and 1 1/2 cups cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed. Step 3 Place quinoa in a heatproof bowl. Add pumpkin, lemon juice, preserved lemon and coriander. Season with salt and pepper. Toss gently to combine. Serve.
Posted on: Tue, 03 Dec 2013 23:08:11 +0000
Trending Topics
Recently Viewed Topics
© 2015