Look no further, the perfect, easy-to-prepare quinoa salad recipe is here. Absolutely delicious served hot or cold and is a must if you’re looking for a nutritious week night meal. Put your own stamp on it by adapting with your choice of vegetable, nuts, dried fruits or herbs which are in abundance, and in season.
The salad partners well with grilled halloumi, chicken, lamb and particularly tasty with slow cooked, pulled pork. As shown in the photo, try topping off with a drizzle of Greek yoghurt mixed with lemon juice and chopped, fresh parsley.
- 1 small, whole butternut pumpkin, cubed
- 2 tbsp of olive oil or coconut oil
- 4 spring onion stalks, sliced
- 1/2 cup of pepitas
- 1/2 cup of currants
- 1/4 cup of raw almonds
- 1 cup of quinoa (I’ve used the white variety here)
- 1 tsp of fennel seeds
- Several stalks of fresh parsley
- 2-3 tbsp of vinegar or lemon juice
- Salt and pepper to season
- Preheat oven to approx 180 degrees
- Arrange cubed pumpkin on a roasting tray lined baking paper, drizzle over oil, fennel seeds and season with salt and pepper
- Bake in oven for approx 30-40 mins or until golden brown
- Prepare quinoa by following directions on packet (refer to tips below)
- Five minutes prior to removing the pumpkin from oven, sprinkle over the almonds, pepitas and currents to gently warm through
- Remove roasting tray from oven and allow to cool
- In a serving bowl gently combine all ingredients
- Dress salad with a generous squeeze of lemon juice, a drizzle of olive oil and taste prior to adding any additional seasoning
For bitter-free tasting quinoa: You may have heard or perhaps experienced, quinoa can have a bitterness or metallic tasting after cooking. Alleviate this by thoroughly rinsing the quinoa seeds in a colander before you begin the cooking process.
For super fluffy quinoa: Don’t rush the cooking or resting time and follow the directions on the packet. The longer the cooked quinoa is allowed to rest off the heat, covered with a towel, the better the absorption process.