• Exercise
  • Food
  • Wellbeing
  • Health Check
  • Health Insights
  • Healthy Living
  • Body
  • Food
  • Mind
  • Health Guide
  • Healthcare
  • Using Your Cover
  •  
     

    Moroccan roasted pumpkin and quinoa salad recipe

    Bring some flavour to your salad with this Moroccan spiced delight from Thoroughly Nourished Life

    This Moroccan spiced salad is hearty, and suitable on its own as a lunchbox or dinner bowl filler. If you want to use it as a side dish it would pair quite nicely with some grilled salmon or chicken (or tofu for the veggie-minded of us).

    I made this salad at the beginning of the week and it served me for desktop lunches for a few days. If you are going to keep this salad for a few days I recommend storing the dressing separately and dressing the salad only as you are about to eat it so that the salad doesn’t go soggy.

    Variation: For a vegan option, replace the yoghurt in the dressing  with soy yoghurt and honey with agave

    Note: Leftovers will keep covered in the refrigerator for up to 4 days.

    Serves: 4

    Ingredients

    Salad


    Medium butternut pumpkin (about 1kg)


    1/2 cup quinoa (I used red, but feel any other colour will do)


    1 1/4 cups water/vegetable stock


    1/2 cup split green olives


    1/3 cup chopped chives


    1/4 cup pumpkin seeds


    6 cups rocket leaves


    Dressing


    2 tablespoons plain/natural or Greek yoghurt


    1/2 tablespoon olive oil


    1/4 cup orange juice


    1/4 teaspoon ground cinnamon


    1/2 teaspoon ground coriander seeds


    1/2 teaspoon ground cumin


    1/2 teaspoon black pepper


    1/2 teaspoon salt


    Method

    1. Preheat oven to 200C (400F) and line a large baking sheet with baking paper.


    2. Peel and chop butternut pumpkin into inch-square cubes. Place on prepared baking sheet and bake in oven for 30-40 minutes or until pumpkin is soft all the way through. Cool to room temperature.


    3. Rinse quinoa thoroughly and place in a deep microwave safe bowl with water or vegetable stock. Cover loosely with plastic. Microwave for 3 minutes. Remove and stir and microwave for another 3 minutes. When the white spiral ‘tail’ starts to pull away from the quinoa seed it is done. If the quinoa isn’t cooked at this stage place back in microwave with another tablespoon of water for another 2 minutes. Remove and allow to cool.


    4. When pumpkin and quinoa are cooled place in a large bowl with olives, chives, pumpkin seeds and rocket leaves and toss well.


    5. To make dressing: place all ingredients in a small airtight jar. Shake vigorously until combined.


    6. Divide salad among bowls and dress as desired.


     

     

    Discover more of Amy’s delicious recipes at thoroughlynourishedlife.com

    Recommended Reading

    Rainbow salad recipe

    A beautiful salad to brighten your day.

    Read more

    Pineapple gingerbread crumble recipe

    Cosy up with this beautifully warm, sweet treat.

    Read more

    Carrot and avocado salad with seeds recipe

    A light and nutritious salad, perfect for lunch.

    Read more

    5 ways to prevent fussy eating in kids

    Tips for making meal time a happy occasion.

    Read more

    Will’s shepherd’s pie recipe

    Warm, comforting and deliciously full of flavour.

    Read more

    Pineapple, prawn and quinoa fried rice recipe

    A light, delicious and oh-so-pretty feast.

    Read more