(serves 4)
Refreshing for a summer dinner party, or a great salad to prepare in advance and take for lunch during the week!
Prep time: 1 hour (for roasting of the pumpkin mostly)
Cooking time: 15 min
Ingredients
1 C quinoa
3 C water
1 Spanish onion, peeled and thinly sliced
1 medium butternut pumpkin, cut into chunks
¼ C mint leaves, roughly torn
2 oranges
150-200g baby spinach/rocket mix
Salt and pepper
Method
1. Preheat oven at 180°C. Line a tray with foil and spray with a thin layer of oil.
2. Roast pumpkin on tray for about 30 to 40 minutes, tossing after about 20min.
3. Cook quinoa according to instructions - generally 1 portion quinoa to 3 portions water, cook for 15 min or until dried out.
4. Zest 1 orange, then cut into bite size segments.
5. Juice the other orange.
6. Peel and slice the onion thinly.
7. In a large bowl, cool the quinoa and then add all of the other ingredients, season and mix well. Add in the orange juice slowly though, in case it gets too soggy!
Taste and adjust the seasoning with olive oil, orange juice, salt and pepper to your liking.
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