Lime, Chili and Roasted Pumpkin Quinoa Salad

🧂 Ingredients

• ¾ cup white quinoa
• ¾ cup water
• 1 butternut pumpkin

  medium, aka butternut squash
• salt and pepper

  to taste
• olive oil
• ¼ cup sunflower seeds
• 1 ½ cups mint and parsley leaves

  roughly torn
• 1 red chili pepper

  deseeded and finely chopped
• zest and juice of 2 limes
• extra virgin olive oil

  for drizzling

Instructions

• 1 Rinse the quinoa well under cold running water. Drain and place in a saucepan
  and cover with the water. If any quinoa has stuck to the sides of the saucepan
  use a pastry brush to brush it into the water. Place the saucepan over a high
  heat and bring to a boil, cover, and reduce to low. Cook for 12 to 15 minutes or
  until tender. I find the cooking times on Australian organic quinoa to pretty
  much always be 12 minutes on my stove top. Remove the saucepan from the heat and
  leave, covered, while the pumpkin is roasting.
• 2 Preheat the oven to 200 celsius (400 Fahrenheit). Peel and deseed the butternut
  pumpkin and cut into bite sized cubes. You can leave the pumpkin pieces larger
  if you prefer, however you will need to adjust the cooking time. Place the
  pumpkin on a large tray and toss with enough olive oil to coat and season with
  salt and pepper. Roast for 20 minutes, or until tender and slightly caramelised
  on the edges. Remove the pan from the oven and leave to cool.
• 3 Place a small frying pan over a low heat and add the sunflower seeds and toast,
  stirring occasionally. Leave to cool.
• 4 Fluff up the quinoa with a fork, season to taste, and place on a large serving
  plate. Top with the parsley and mint leaves, or whatever salad greens you like.
  Place the pumpkin on top, sprinkle over the chili, sunflower seeds. Finally,
  grate the lime over the top and finish with the juice of the limes and a drizzle
  of extra virgin olive oil.

Nutrition Info