With all the trips & travelling I my four year blog-iversary completely passed me by. Not that I really mark it, it’s just it’s hard to believe I’ve been posting here on Toast or 4 years...that’s a lot of cooking & recipes & photos. Not to mention eating. In some ways it seems I’ve been doing this forever & others it’s like I just got here. It’s certainly been a fun, food filled adventure that’s for sure. Lots of delicious along the way & even better all the other food loving people I have met. So here’s to many more years of good food & great friendships.
This tasty salad could be a meal in itself; quinoa - keen-wa! - packed with roasted pumpkin & kumara. It’s also bursting with flavour from fresh herbs, grilled spring onions, a splash of lime, feta & a little hit of chilli for nice little hit of heat.
For a little healthy yet satisfying living post 4 weeks of holidays this salad is the way to go with the quinoa packing a hefty protein punch along with calcium, iron, phosphorus, vitamin B & vitamin E...a veritable powerhouse all on its own.
Roasted Pumpkin , Kumura & Quinoa Salad
Serves 2-4 or more as a side
1 cup pumpkin, chopped in to bite sized pieces
1 cup kumura, chopped in to bite sized pieces
1 red chilli diced, deseeded if you like less heat
1/2 cup coriander leaves
1 tbsp brown sugar
2 tablespoons olive oil
Salt & pepper
4 spring onion
1 cup (185g) quinoa
1 1/2 cups (375ml) water
Juice of two limes
Bunch of coriander leaves
Bunch of mint leaves, roughly chopped
1 red pepper, diced
1 cup feta cheese, crumbled
Pre-heat oven to 200C/400F.
Place the pumpkin & kumara in to a baking tray & add the chilli, coriander, brown sugar & olive oil. Season with salt & pepper & toss everything together. Pop the tray in the oven & roast for 25-30 minutes until golden & roasted. Remove from the oven & set aside to cool.
While the pumpkin & kumara are roasting give the quinoa a good rinse. Bring the water to the boil in a medium saucepan & add the quinoa. Pop the lid on & turn the heat down to a simmer & cook for 10-12 minutes until all the water has been absorbed by the quinoa. Remove from the heat & let it steam for 5 or so minutes & then fluff with a fork.
Grill the spring onions in a griddle pan over a medium heat for a few minutes until lightly browned. Remove from the heat, allow to cool a little until cool enough to handle & slice.
Place the quinoa, pumpkin, kumara & spring onion in a large bowl & toss to combine. Add the lime juice, coriander & mint leaves, red pepper & feta & gently mix it all together. Taste & add a little salt & pepper if need be.
Pile the salad on a platter & serve.
Full of flavours & textures I think you’ll like this salad. Perfect with a Summer BBQ for those of you enjoying the summer sun in the northern hemisphere or as a satisfying salad in the cooler months for us in the depths of winter down here in the south.
One year ago Spicy Beetroot, Leek & Walnut Salad
Three years ago Potato & Celeriac Gratin
Four years ago Supper Club #2