Roasted pumpkin quinoa salad

Serve this roasted pumpkin quinoa salad as a meal or side dish. The pumpkin is roasted with red onion, cumin, coriander, fennel seeds and maple. It's delicious. The quinoa is dressed with are lots of herbs, sumac, lemon and topped with the roasted pumpkin, pomegranates, pepitas and hazelnuts 

Roasted pumpkin quinoa salad

For the roasted pumpkin
  1. 1/4 medium kent pumpkin, or your pumpkin of choice
  2. 1 red onion, cut in to small wedges
  3. 1 tsp ground coriander
  4. 1 tsp fennel seeds
  5. 1/2 tsp ground cumin
  6. 1 tbsp olive oil
  7. 2 tsp maple syrup

For the salad
  1. 1/2 cup quinoa
  2. 1 big handful mint
  3. 1 big handful coriander
  4. 1/2 tbsp olive oil
  5. 1/2 lemon, juiced, or to taste
  6. 1 tsp sumac

To garnish
  1. 2 tbsp pomegranate seeds
  2. 1 tbsp dry roasted pepitas
  3. 1 tbsp dry roasted hazelnuts, roughly chopped

  • Preheat oven to 220 degrees C (425 degrees F).  Cut pumpkin into chunks and place on a lined baking tray with the onion  Add the remaining ingredients and toss to coat. Spread out in a single layer and roast for 25 minutes or until cooked through.  Cooking time will vary depending on the size of your pumpkin chunks. Once cooked remove and set aside. 
  • Wash the quinoa and add to a small saucepan with 3/4 cup of water. Cover and bring to the boil.  Once boiling turn the heat to as low as possible and allow to cook for 10 minutes.  Once cooked fluff with a fork and add to a large bowl. Set aside and allow to cool slightly.