Recipe

Pumpkin, orange and quinoa salad

This delicious pumpkin, orange and quinoa salad is packed full of plant-based proteins and the butterkin (a cross between butternut and pumpkin) is sweet and comforting with every mouthful.

By Nici Wickes
  • 30 mins cooking
  • Serves 2
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Ingredients

  • 600 gram butterkin, skin on and cut into wedges
  • 2 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 70 gram pine nuts
  • 1/4 cup white quinoa, rinsed and drained
  • small handful each of fresh mint and coriander
  • zest and juice of 1 orange
  • 2 tablespoon red wine vinegar
  • salt, to season

Method

  • 1
    Toss the butterkin in the oil and salt. Bake at 220°C for 20-30 minutes or until cooked through. Add the pine nuts for the final 5 minutes of cooking.
  • 2
    While it bakes, cook the quinoa. Cover with salted water in a small saucepan and simmer until the little hooks are released. Fluff with a fork and let it steam off.
  • 3
    Gently toss the butterkin and toasted pine nuts with the quinoa and herbs.
  • 4
    Mix the juice, zest and vinegar, then pour over the salad before serving. Season and serve warm.

Notes

  • Always rinse the quinoa well before cooking. The coating contains naturally occurring chemicals known as saponins that help to protect the seed from being eaten by certain insects. It has a bitter taste and make it less digestible to humans. Most quinoa sold is pre-washed, but I like to give it another quick wash all the same.

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