Roast pumpkin and quinoa tabouli
800 g, cut into 1.5cm pieces
1 cup(s), (200g), tri-coloured
fresh flat-leaf parsley
1½ cup(s), finely chopped
1 cup(s), finely chopped
60 g, (3 tbs), coarsely chopped
3 tbs, toasted
4 medium, finely chopped
⅓ cup(s), (80ml)
- Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place pumpkin on prepared tray and lightly spray with oil. Bake for 35 minutes or until golden and tender.
- Meanwhile, cook quinoa following packet instructions or until tender. Transfer to a large bowl. Cool.
- Add parsley, mint, cranberry, pepita, tomato, lemon juice, oil and pumpkin and toss to combine. Season with salt and pepper.