Quinoa salads strike the perfect balance between wholesome and hearty, making them an ideal recipe when you’re looking for a light dinner, or during cooler months when you need something more substantial. Here, quinoa, crumbly goat’s cheese and roasted pumpkin provide the heft while pomegranates are a welcome burst of fresh juicy flavour. The best part? It’s a cinch to throw together.
Ingredients
Method
1.Preheat oven to 220C. Scatter pumpkin and onion on a roasting tray, drizzle with oil, season to taste and roast until caramelised (20 minutes).
2.Cook quinoa in a saucepan of boiling salted water until tender (10-15 minutes), then drain and set aside in a sieve to drain completely.
3.Combine remaining ingredients except cheese in a bowl, add roasted pumpkin, onion and quinoa and toss to combine. Season to taste and serve scattered with crumbled goat’s cheese.
