Roasted Pumpkin and Quinoa Salad


One of my all time favourite – gluten free, protein rich and light summer meal.

What you need:
Half Butternut Pumpkin, peeled and cut into 2.5 cm cubes
1Tbs extra virgin olive oil
2 tsp Moroccan seasoning
1 Cup Quinoa, rinsed and drained
2 Tbs Lemon Juice
4 Anchovies (or 1 Tbs preserved lemon/or capers)
1 Cup fresh coriander leaves (or continental parsley)

Preheat oven to 200°c.
1. Use a bag, mix pumpkin, seasoning, olive oil and shake well.
2. Place pumpkin onto a baking tray with baking paper.
3. Cook quinoa with 2 cups of cold water in a saucepan. Bring to the boil and reduce the heat, simmer for 12 min until the liquid is fully absorbed.
4. Mix cooked quinoa, pumpkin in a large salad bowl. Add lemon juice, anchovies, lemon juice. Season with salt and pepper. Toss gently and serve.


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