quinoa, pumpkin + pomegranate salad

INGREDIENTS

  • 1 cup uncooked quinoa, this makes about 3 cups of cooked quinoa
  • ¼ kent pumpkin chopped into bite sized pieces
  • ½ tsp ground coriander seeds
  • 1 tsp ground cumin
  • 1 cup chopped continental parsley
  • ½ small red onion chopped finely
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • ½ cup pomegranate seeds
  • ¼ cup olive oil (to dress)
  • ½ lemon (to dress)

METHOD

  1. Cook quinoa (according to instructions on the packet), then set aside to cool.
  2. Pre heat oven to 160 degrees fan forced.
  3. Coat the chopped pumpkin in the cumin, ground coriander seeds and a little bit of olive oil and roast in the oven until soft and brown (about 30 minutes depending on your oven), set aside to cool.
  4. Once the quinoa has cooled, add it to a salad bowl and mix in the chopped parsley, red onion, pumpkin seeds and sunflower seeds.
  5. Once the pumpkin has cooled add it into the salad mixing it in with a spoon NOT a fork, this keeps the pumpkin in chunks and prevents it from being mushed through the salad.
  6. Finally, stir in the pomegranate seeds and enjoy!

NOTES

This salad is best cold and will keep in the fridge for up to 4 days.

I like to dress this with some olive oil and a good squeeze of lemon, also tastes amazing with some feta sprinkled on top!

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