Cooking inspo: Roasted Pumpkin and Quinoa Salad

yum!I love cooking however it’s always one of the first things that I do poorly when I get too many things on the go at once; how typical! Over the summer break, I have been trying to suss out a few different ‘staple’ dishes that are fresh, tasty, healthy and suitable for me to eat given my fructose malabsorption issues. This is one that I found from the website and it’s a winner! I made it for a family BBQ and it was enjoyed so much that it was requested at another family catch up the week after. If you wanted to mix it up a little, adding some Danish fetta and/or roasted shaved almonds would work well too. Enjoy!


  • 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
  • 1 tablespoon finely chopped preserved lemon (see note)
  • 1/2 cup fresh coriander leaves


Step 1
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 10-12 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.



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