I’m fortunate that H also loves it, so I make it frequently. Sometimes served as a meal, as this roasted pumpkin quinoa salad can be, and different times I will simply season it and feature it as an accompaniment to another dish.
For the roasted pumpkin
- 1/4 medium kent pumpkin, or your pumpkin of choice (about 3 cups of chopped pumpkin)
- 1 red onion, cut into small wedges
- 1 tsp ground coriander
- 1 tsp fennel seeds
- 1/2 tsp ground cumin
- 1 tbsp olive oil
- 2 tsp maple syrup
For the salad
- 1/2 cup quinoa
- 1 big handful mint
- 1 big handful coriander
- 1/2 tbsp olive oil
- 1/2 lemon, juiced, or to taste
- 1 tsp sumac
- 2 tbsp pomegranate seeds
- 1 tbsp dry roasted pepitas
- 1 tbsp dry roasted hazelnuts, roughly chopped
Preheat oven to 220 degrees C (425 degrees F). Cut the 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 turns the heat to as low as possible and allows to cook for 10 minutes. Once cooked fluff with a fork and add to a large bowl. Set aside and allow to cool slightly.
Finely chop the mint and coriander add to the quinoa along with the olive oil, lemon juice, sumac, and salt and pepper. Add the pumpkin and toss gently. Add to a serving plate.
Garnish with pepitas, pomegranates, and hazelnuts. Serve.
To dry roast the pepitas and hazelnuts. Add separately to a frying pan and cook over medium heat until golden. Add the hazelnuts to a tea towel and rub with your hands to remove most of the skins. Then roughly chop.