Day 5 of Salad a Day
Moroccan Roast Pumpkin Salad
You can buy a jar of Moroccan seasoning from the supermarket or you can make up your own. There are many different variations of the seasoning but a general rule of thumb has a combination of the following: coriander, cumin, turmeric, paprika, salt, garlic powder, cayenne pepper and some even use nutmeg.
The Moroccan seasoning is a staple in my kitchen and I often use it to season vegetables before roasting, or sprinkle it into a hot pan to toast it and release the flavours before cooking some onion or mushrooms.
If you have already pre-cooked and frozen the quinoa, allow it to defrost in the fridge overnight, or for a quick defrost place it into a saucepan and pour boiling water over it, swirl around with a fork and then drain, or you can defrost it in the microwave.
If I’m preparing this to eat straight away I eat it with the pumpkin and quinoa still hot, otherwise let it cool and combine the ingredients when cold.Print
Moroccan Roast Pumpkin
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 serves
- Category: Salad
- Cuisine: Australian
- 1 butternut pumpkin
- 2 tablespoons avocado oil
- 2 tablespoons moroccan seasoning
- ½ cup quinoa
- 2 cups lettuce leaves (lightly packed )
- 2 teaspoons sesame seeds
- 1 lemon (cut into wedges)
- Preheat oven to 180C.
- Peel and chop pumpkin into bite sized pieces.
- Place oil in large bowl.
- Add pumpkin to bowl.
- Add Moroccan seasoning to bowl.
- Toss it altogether so the pumpkin is evenly coated.
- Place pumpkin on a lined tray and bake for 15 minutes or until tender.
- Whilst pumpkin is cooking, fill a small saucepan with water and bring to the boil.
- Add quinoa and cook until soft, about 15 minutes.
- Drain quinoa.
- Allow pumpkin and quinoa to cool slightly.
- Combine lettuce leaves, quinoa and pumpkin in a large bowl. Toss to combine.
- Serve salad topped with sesame seeds and a squeeze of lemon juice.
This is part of #saladaday – A fresh, new salad everyday for 30 days. After being inundated with requests to have all the salad recipes together, I’ve collated them all into an ebook, which is on sale here.