Roast Pumpkin Quinoa Salad

Serves: 6-8

INGREDIENTS

½ pumpkin

4 parsnips, cubed

1 red onion, peeled and cut in wedges

2 tbsp olive oil

1 cup quinoa

2 cups vegetable stock

100g feta cheese, crumbled

¼ cup cranberries

⅓ cup FreshLife Pecans

1 tbsp maple syrup

Salt and pepper

 

Dressing (optional)

¼ cup olive oil

¼ cup apple cider vinegar

1 tsp maple syrup, or to taste

1 garlic clove, crushed

Pinch of salt and pepper


METHOD

  • Preheat the oven to 200°C. Line three oven trays with baking paper.

  • Using a sharp knife remove the pumpkin skin. Scoop then discard the seeds. Cube the pumpkin flesh.

  • Place prepared pumpkin on one tray and the parsnips and red onion on the second. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 20 minutes, turn the vegetables, then bake for another 10-20 minutes, until fork tender and deliciously cooked.

  • Meanwhile, make your quinoa. Rinse quinoa in a sieve under cold running water then add quinoa to a saucepan with the vegetable stock. Bring to the boil, then simmer for 10-15 minutes until most of the liquid has been absorbed. Put the lid on, take off the heat and leave to absorb for at least 10 minutes. When ready to serve, fluff the quinoa with a fork.

  • Place pecans on the last baking tray, drizzle with maple syrup and toast in the oven for 10-15 minutes, until golden and crunchy. Alternatively, toast them in a nonstick pan. Set aside.

  • Whisk dressing together in a small jug, seasoning to taste.

  • To serve, lay quinoa on a serving platter or salad bowl. Top with roast vegetables, feta, cranberries and pecans. Drizzle with dressing or serve on the side.

 
SaladsSarah BlazeyPecans