Roasted Pumpkin , Kumura & Quinoa Salad

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

Directions

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.

If you like this you might like this Roast Butternut Squash with Sweet Spices, Lime & Green Chilli

One year ago Spicy Beetroot, Leek & Walnut Salad

Two years ago Chipotle Chicken Wings with Blue Cheese Dressing & Celery

Three years ago Potato & Celeriac Gratin

Four years ago Supper Club #2