Pumpkin Quinoa Salad Recipe

As we move further into Autumn, now is the time to take advantage of Warm Salads. Chef Nade has provided her favourite Warm Pumpkin Quinoa Salad Recipe...

This salad can also be served cold on a bed of lettuce but when served warm the Lemon infusion is more aromatic and enhanced.

Serves up to 6 pax as a side with other salads or vegetables.

INGREDIENTS:

1 whole Organic Butternut Pumpkin

1 cup Organic Tri-colour Quinoa

2 cups filtered Water

1 tsp Organic Garam Masala

4 tbsp Lemon infused Extra Virgin Olive Oil

Seasoning, to taste

1/4 cup Organic Semi-dried Tomatoes

1/4 bunch of Organic Flatleaf Parsley, to garnish

Alternatives: You can also add 1/4 cup roasted sweet Organic Garlic or 1/4 cup of fine sliced Organic Roasted Capsicum or 4 tbsp of Roasted Pinenuts/Pepitas or other Nuts/Seeds.

METHOD:

Preheat your oven to 170C for Fan forced or 180C for Normal Oven.

Cut butternut pumpkin in half and then top and tail. Place your the pumpkin onto a lined baking tray, flesh side down on baking paper. Drizzle with 2 tbsp of the Lemon Oil. bake for 30 mins. Check by inserting a knife through the top of the pumpkin - if it glides in easy it is ready, if not bake for a further 10 mins. Set aside and allow to cool a little. In a medium saucepan place the quinoa and water over a medium heat. Allow to cook for 15 mins or until the water has absorbed. Place into a large bowl and add the remaining ingredient, except pumpkin.

With the pumpkin -you should be able to remove the skin by hand but the flesh should be firm enough to cut with a knife. Cut pumpkin into rustic cubes and add to the bowl of ingredients. Toss through and place on your Salad server or individual plates as desired. If the pumpkin salad as cooled too quick simply place the salad in a heat proof casserole dish and leave in the oven on 140C for 15 mins or until ready to serve. This will allow it to heat slowly without overcooking.

Place the Parsley in a nice heap on top to add colour.

You will have fun using this as a base recipe and allowing yourself to add your favourite ingredients. If you love dairy I have also crumbled Persian fetta tossed through Sumac over the top to add a more decadent middle eastern flavour.

Let me know how you love your Pumpkin Quinoa Salad...