Quinoa salad with pomegranate, pumpkin and ashed goat’s cheese


You'll need

300 gm butternut pumpkin (about ½), diced 1 Spanish onion, cut into wedges 1 tbsp olive oil 200 gm (1 cup) quinoa 1 cup coarsely chopped coriander 1 cup coarsely chopped mint 2 tbsp sunflower seeds Seeds from ½ pomegranate Juice of 1 lemon 60 ml (¼ cup) extra-virgin olive oil 100 gm ashed goat’s cheese

Method

  • 01
  • Preheat oven to 220C. Scatter pumpkin and onion on a roasting tray, drizzle with oil, season to taste and roast until caramelised (20 minutes).
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2014

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