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Photo of Quinoa and roasted pumpkin salad by WW

Quinoa and roasted pumpkin salad

3
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Moderate
High-protein quinoa adds texture and helps you feel full.

Ingredients

Butternut pumpkin

800 g, seeded, peeled, cut into 2cm pieces

Olive oil

1½ tsp

Ground cumin

1 tsp, seeds

Quinoa

1 cup(s), rinsed, drained (170g)

Cos lettuce

4 cup(s), (2 whole baby lettuces), coarsely torn

Snow pea sprouts

1 cup(s)

Preserved lemon

1 tbs, finely chopped rind

Fresh flat-leaf parsley

½ cup(s), leaves

Fresh mint

½ cup(s), leaves

Lemon(s)

1 medium, zested and juiced

Flaked almonds

2 tbs, toasted, to serve

Instructions

  1. Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the pumpkin on the tray in a single layer. Toss with 1 tsp of the oil and sprinkle with the cumin seeds. Season with salt and pepper. Bake, turning occasionally, for 20 minutes or until golden and tender. Set aside to cool.
  2. Meanwhile, combine the quinoa and 1¼ cups (310ml) water in a medium saucepan. Place over high heat and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until the liquid is absorbed. Remove from heat. Set aside, covered, for 10 minutes to rest. Allow to cool.
  3. Combine the pumpkin, quinoa, lettuce, snow peas, preserved lemon, parsley, mint, lemon zest and juice and remaining oil in a serving bowl. Gently toss to combine. Season with salt and pepper. Top with almonds.

Notes

TIP: You can replace the pumpkin with sweet potato (kumara)

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