Name: Quinoa salad with pomegranate, pumpkin and ashed goat’s cheese
Yield: 4
Ingredients: 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

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

One of our most popular recipes for good reason.

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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

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

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.

Recipe / styling by Lisa Featherby

Styling by Vanessa Austin

Ingredients

Method

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