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Photo of Roast pumpkin and quinoa tabouli by WW

Roast pumpkin and quinoa tabouli

10
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Moderate
With all the great flavours of a traditional tabouli with the tasty additions of roast pumpkin, quinoa and dried cranberries this delicious salad makes the perfect work lunch or dinner side dish.

Ingredients

Pumpkin

800 g, cut into 1.5cm pieces

Quinoa

1 cup(s), (200g), tri-coloured

Fresh flat-leaf parsley

1½ cup(s), finely chopped

Fresh mint

1 cup(s), finely chopped

Dried cranberries

60 g, (3 tbs), coarsely chopped

Pepitas

3 tbs, toasted

Tomato(es)

4 medium, finely chopped

Lemon juice

⅓ cup(s), (80ml)

Olive oil

1 tbs

Instructions

  1. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place pumpkin on prepared tray and lightly spray with oil. Bake for 35 minutes or until golden and tender.
  2. Meanwhile, cook quinoa following packet instructions or until tender. Transfer to a large bowl. Cool.
  3. Add parsley, mint, cranberry, pepita, tomato, lemon juice, oil and pumpkin and toss to combine. Season with salt and pepper.

Notes

TIP: This is best made the day of serving. Store in an airtight container in the fridge until required.

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