Quinoa Salad (large serve)
1 cup of uncooked quinoa (any colour)
1/4 of a medium pumpkin
tsp of cinnamon
2 red capsicums
2 large cucumbers
1/2 a spanish onion
various greens (as much or as little as you like)
1/8th of a red cabbage
salt to taste
1/2 cup of freshly squeezed orange juice
1/4 cup of olive oil
1 garlic clove
1 Tbs white wine vinegar
few sprigs of fresh oregano
2 Tbs tahini
1 tsp honey
- Preheat oven to 180 degrees celsius in a fan forced oven
- remove the skin from the pumpkin and chop into 2 cm cubes put in a baking tray with a sprinkle of olive oil and the cinnamon. Roast in the oven at 180 degrees celsius for aprox 30 mins or until its cooked the way you like it.rinse the quinoa and add 2 cups of water and salt to taste into a small pot. Simmer on the stove for 10-15 mins until the quinoa is cooked. When cooked the ‘rings’ on the quinoa will become visible. For salad I think its better to slightly under do it rather than over doing it, it can go mushy. Once the quinoa has cooked, remove it from the hot pot into a bowl to prevent it from over cooking and rinse with water through a sieve to cool it down before adding it to the salad.
- chop the capsicum, cucumber, onion, cabbage and greens for the salad. I like to keep the cucumber and capsicum chunky, dice the onion and slice the cabbage. I have heaps of greens growing in my garden and use different ones each time. Spinach, rocket, kale, mustard, parsley, etc would all be fine.
- Once the pumpkin is cooked, allow it to cool before adding to the salad.
- To make the dressing, as always, add everything into your processor or thermomix and just wazz until all the ingredients are smooth and combined.
- Coat the salad in the dressing and toss. Its best to eat this fresh as the dressing can make it go a little soggy.
You can get creative and add any kinds of vegetables you have in the fridge. At times we also add fresh corn, fennel, chickpeas, egg, lentils or goats feta.