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Pumpkin, pine nut and quinoa salad

LUCKY RECIPES >
Pumpkin, pine nut and quinoa salad
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INGREDIENTS

500g de-seeded Jap or Queensland blue pumpkin, diced into 1-2cm cubes

150g cauliflower, cut into florets

1 Tbsp extra virgin olive oil

2 tsp maple syrup

½ tsp smoked paprika

½ tsp ground cumin

½ cup quinoa

1 cup water or broth

1 red onion, peeled and finely diced

2 handfuls or roquette or baby spinach

1/3 cup pine nuts

1/3 cup flaked almonds

¼ cup sliced pickled cucumbers

 

Dressing

¼ cup extra virgin olive oil

2 Tbsp fresh lemon juice

1 Tbsp hulled tahini

1 tsp dijon mustard

salt and pepper, to taste

LUCKY NUTS IN THIS RECIPE

METHOD

  1. Preheat the oven to 1800c and set aside a large baking tray.
  2. Add pumpkin and cauliflower to a large mixing bowl. In a small bowl combine the 1 Tbsp oil, maple syrup, smoked paprika and cumin. Combine then pour into the pumpkin mixture and mix well to really coat the veggies. Transfer to the baking tray, and bake for 35 mins or until veggies are tender.
  3. In the meantime rinse quinoa throughly. Add to a saucepan with water/broth and, with the lid on, bring to a simmer. Reduce heat and simmer until all the water has been absorbed (around 10 minutes). Turn off heat and stand for 5 minutes (lid on).
  4. Add all of the dressing ingredients to a small bowl and whisk well, set aside.
  5. Assemble the salad. On a large platter spread roquette and top with cooked vegetables, quinoa and then remaining ingredients; onion, pine nuts, flaked almonds and pickles.
  6. When you are ready to serve pour over the dressing, toss through and enjoy.

MORE

LUCKY RECIPES

  1. Preheat the oven to 1800c and set aside a large baking tray.
  2. Add pumpkin and cauliflower to a large mixing bowl. In a small bowl combine the 1 Tbsp oil, maple syrup, smoked paprika and cumin. Combine then pour into the pumpkin mixture and mix well to really coat the veggies. Transfer to the baking tray, and bake for 35 mins or until veggies are tender.
  3. In the meantime rinse quinoa throughly. Add to a saucepan with water/broth and, with the lid on, bring to a simmer. Reduce heat and simmer until all the water has been absorbed (around 10 minutes). Turn off heat and stand for 5 minutes (lid on).
  4. Add all of the dressing ingredients to a small bowl and whisk well, set aside.
  5. Assemble the salad. On a large platter spread roquette and top with cooked vegetables, quinoa and then remaining ingredients; onion, pine nuts, flaked almonds and pickles.
  6. When you are ready to serve pour over the dressing, toss through and enjoy.
  1. Preheat the oven to 1800c and set aside a large baking tray.
  2. Add pumpkin and cauliflower to a large mixing bowl. In a small bowl combine the 1 Tbsp oil, maple syrup, smoked paprika and cumin. Combine then pour into the pumpkin mixture and mix well to really coat the veggies. Transfer to the baking tray, and bake for 35 mins or until veggies are tender.
  3. In the meantime rinse quinoa throughly. Add to a saucepan with water/broth and, with the lid on, bring to a simmer. Reduce heat and simmer until all the water has been absorbed (around 10 minutes). Turn off heat and stand for 5 minutes (lid on).
  4. Add all of the dressing ingredients to a small bowl and whisk well, set aside.
  5. Assemble the salad. On a large platter spread roquette and top with cooked vegetables, quinoa and then remaining ingredients; onion, pine nuts, flaked almonds and pickles.
  6. When you are ready to serve pour over the dressing, toss through and enjoy.