Quinoa, pumpkin and orange salad

Quinoa, pumpkin and orange salad

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This quinoa salad is a happy spring affair with lots of sweetness and a dash of sunshine.

Ingredients

Quantity Ingredient
1 cup quinoa, rinsed in a fine sieve
sea salt
1 tablespoon extra virgin olive oil
1 1/2 brown onions, diced
1 1/2 tablespoons white wine vinegar
2 tablespoons orange juice
200g pumpkin, peeled and grated
2 tablespoons mint leaves, torn
2 tablespoons toasted pumpkin seeds
1 teaspoon orange zest
freshly ground black pepper

Method

  1. Bring the quinoa, 1½ cups water and a pinch of sea salt to the boil in a saucepan over high heat. Reduce the heat, cover and simmer for 12 minutes, or until all the water has been absorbed. Allow to cool slightly before spooning into a large bowl to cool completely.
  2. Heat the oil in a saucepan over low heat and sauté the onion with a pinch of sea salt for 7 minutes, or until caramelised. Add the vinegar and orange juice and simmer for 2 minutes. Add the pumpkin and heat through for 3 minutes. Remove from the heat and allow to cool slightly. Add the mixture to the quinoa with the mint, pumpkin seeds, orange zest and season with sea salt and freshly ground black pepper. Mix well and serve as a warm salad, or leave to cool completely.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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