Jap pumpkin, rocket & pomegranate quinoa salad
Prep 20 mins | Cook 45 mins | Serves 4
800g Jap pumpkin, deseeded and roughly chopped
1 red onion, cut into thin wedges
Olive oil cooking spray
3⁄4 cup white grain quinoa, rinsed and drained
1⁄2 cup flat-leaf parsley leaves, chopped
40g baby rocket leaves
1 tbs lemon juice
100g Greek feta cheese, crumbled
1⁄2 small pomegranate, seeds removed
2 tbs extra virgin olive oil
Step 1 Preheat oven to 220°C/200°C fan-forced. Place pumpkin and red onion on a large baking tray lined with baking paper. Spray with oil and season with salt and pepper. Roast, turning once, for 25-30 minutes until tender. Set aside to cool slightly.
Step 2 Meanwhile, place quinoa and 1½ cups cold water in a medium saucepan. Cover and bring to the boil over medium-high heat. Reduce heat and simmer, uncovered, for 10-12 minutes until water is absorbed. Transfer to a large bowl and set aside to cool.
Step 3 Add warm pumpkin, parsley, rocket and lemon juice to quinoa. Gently toss to combine. Spoon onto a serving platter. Sprinkle with feta and pomegranate seeds. Drizzle with extra virgin olive oil and serve.
Good for you ... Jap Pumpkin
Provides beta carotene, converted to vitamin A in the body and needed for normal vision. The deeper the colour, the higher the content of beta carotene.
A source of vitamin C, which contributes to the normal functioning of the body’s immune system.
Provides folate, a B vitamin that is necessary for formation of normal blood cells.