The perfect start of fall healthy and light recipe, this Moroccan Spiced Roasted Pumpkin Quinoa Salad will easily win over anyone who tries it!
Course: dinner, lunch
Cuisine: Middle Eastern, Vegan
1/2Large Pumpkin (I used Butternut Squash)
2tbsp.Extra Virgin Olive Oil
1/2teasp. eachGarlic Powder, Cumin Powder, Turmeric Powder and Cinnamon Powder
Salt & Pepperto taste
Preheat the oven on 200°C (400°F) and line a baking tray with Baking Paper.
Cut the Butternut in small cubes. You can leave the skin - they will bring some extra crunchiness.
In a large bowl, make a marinade with the Olive Oil, Garlic Powder, Cumin Powder, Turmeric Powder, Cinnamon, Salt and Pepper.Evenly cover the diced Pumpkin with the Marinade.Roast the Pumpkin on a tray in the Oven for about 30 minutes, or until golden brown and cooked. Let them cool down before mixing with the rest of the ingredients.
In the meantime, cook the Tricolor Quinoa in boiling water for 10 to 15 minutes. They should still be crunchy.Drain in a sieve and set aside.
Chop the Cilantro and Spring Onion, and remove the Pomegranate Seeds from the Fruit.
Mix the Roasted Pumpkin, Quinoa, Cilantro, Spring Onion, Pomegranate Seeds and Sunflower Seeds, and serve with the Avocado, Cilantro and Lime Sauce. You can eat it cold, or lukewarm.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com