Recipes

Roasted Pumpkin & Quinoa Salad

 (Light Side Dish Serves 4)

Prep time: 35 Mins

Ingredients

For the Salad:

• 120g quinoa, rinsed
• 240ml water
• 300g diced pumpkin
• 3g (1 tsp) smoked paprika
• 45ml (3 tbsp) olive oil (divided)
• Salt & cracked pepper to taste
• 100g peeled edamame beans
• 100g artichoke quarters
• 100g cherry tomatoes, halved
• 30g toasted pumpkin seeds
• 30g toasted cashews
• 40g fresh arugula
• 1g (¼ tsp) Korean chili flakes (optional)

For the Balsamic Dressing:

• 30ml (2 tbsp) olive oil
• 5g (1 tsp) Dijon mustard
• 7g (1 tsp) honey
• 1 clove garlic, minced
• Salt & pepper to taste

Method

1. Make the Dressing - Whisk all dressing ingredients until smooth. Set aside.
2. Roast the Pumpkin - Toss with smoked paprika, 15ml (1 tbsp) olive oil, salt, and pepper. Spread on a lined baking tray and roast at 170°C (340°F) for 12-15 minutes until tender. Let cool.
3. Cook the Quinoa - In a saucepan, combine quinoa, water, and a pinch of salt. Simmer on medium-low heat until water is absorbed. Fluff with a fork and let cool.
4. Prepare Other Ingredients - Blanch edamame in boiling water, then cool. Quarter the artichokes, halve the cherry tomatoes, and toast pumpkin seeds & cashews in a dry pan over low heat for 5 minutes.
5. Assemble the Salad – In a large bowl, toss quinoa, roasted pumpkin, artichokes, and edamame with the balsamic dressing.
6. Serve – Divide into bowls, top with arugula, cherry tomatoes, toasted seeds, cashews, and a pinch of Korean chili flakes. Serve chilled.