Roasted pumpkin and quinoa salad

12/03/2020

Close up of cooked white quinoa, roasted pumpkin pieces, pomegranate seeds and coriander in a white bowl, with a fork, on a wooden table top

Ingredients

500g butternut pumpkin (peeled and cut into 2.5 cm cubes)

1 tablespoon extra virgin olive oil

2 teaspoons Moroccan seasoning

3/4 cup quinoa (rinsed and drained)

2 tablespoons lemon juice

1 tablespoon finely chopped preserved lemon*

1/2 cup fresh coriander leaves (washed and roughly chopped)

Method

Preheat oven to 220C (200C fan-forced).
Place cut pumpkin, oil and seasoning in a bowl. Toss to coat then transfer to a lined baking tray.
Roast pumpkin for 20 to 25 minutes (or until golden and tender), turning once during cooking.
While the pumpkin is roasting, place quinoa and 1 1/2 cups cold water in a saucepan over high heat.
Cover saucepan and bring to the boil, then reduce heat to low.
Simmer quinoa for 10 to 12 minutes or until liquid is absorbed.
Place cooked quinoa in a heatproof bowl. Add roasted pumpkin, lemon juice, preserved lemon and coriander.
Season with salt and pepper. Toss gently to combine.
Serve and enjoy!

For an extra antioxidant boost, try adding some fresh pomegranate seeds.

Eating a healthy, balanced diet is an important part of keeping your eyes healthy. Read more about eating for eye health here.

*Preserved lemons can be found in delicatessens and deli counters of large supermarkets. If preferred, you can use 2 teaspoons of finely grated lemon rind instead of the preserved lemon.

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