Lime, Chili and Roasted Pumpkin Quinoa Salad

Lime, Chili and Roasted Pumpkin Quinoa Salad
from Delicious Everyday

You need 10 Ingredients
Showing 2 out of 4 Steps
  1. 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.
  2. 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.

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