Roasted pumpkin and quinoa salad

Ingredients

• 500g butternut pumpkin, peeled, cut into 2.5cm cubes
• 1 tablespoon extra virgin olive oil
• 2 teaspoons Moroccan seasoning
• 3/4 cup quinoa, rinsed, drained
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped preserved lemon (see note)
• 1/2 cup fresh coriander leaves

Method

1. Preheat oven to 220C/200C fan-forced. Place pumpkin, oil and seasoning in a bowl. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for 20 to 25 minutes, turning once, or until golden and tender.
2. Meanwhile, place quinoa and 1 1/2 cups cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.
3. Place quinoa in a heatproof bowl. Add pumpkin, lemon juice, preserved lemon and coriander. Season with salt and pepper. Toss gently to combine. Serve.

Notes

• You could use 2 teaspoons finely grated lemon rind instead of preserved lemon.
• Preserved lemons can be found in delicatessens and deli counters of large supermarkets.

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