Roast pumpkin and quinoa tabouli
10
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
With all the great flavours of a traditional tabouli with the tasty additions of roast pumpkin, quinoa and dried cranberries this delicious salad makes the perfect work lunch or dinner side dish.
Ingredients
Pumpkin
800 g, cut into 1.5cm pieces
Quinoa
1 cup(s), (200g), tri-coloured
Fresh flat-leaf parsley
1½ cup(s), finely chopped
Fresh mint
1 cup(s), finely chopped
Dried cranberries
60 g, (3 tbs), coarsely chopped
Pepitas
3 tbs, toasted
Tomato(es)
4 medium, finely chopped
Lemon juice
⅓ cup(s), (80ml)
Olive oil
1 tbs
Instructions
1
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.
2
Meanwhile, cook quinoa following packet instructions or until tender. Transfer to a large bowl. Cool.
3
Add parsley, mint, cranberry, pepita, tomato, lemon juice, oil and pumpkin and toss to combine. Season with salt and pepper.
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