Moroccan Roast Pumpkin

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.

Moroccan Roast Pumpkin

• Author: Amanda
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 serves 1x
• Category: Salad
• Cuisine: Australian

Ingredients

Scale 1x2x3x

• 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)

Instructions

1. Preheat oven to 180C.
2. Peel and chop pumpkin into bite sized pieces.
3. Place oil in large bowl.
4. Add pumpkin to bowl.
5. Add Moroccan seasoning to bowl.
6. Toss it altogether so the pumpkin is evenly coated.
7. Place pumpkin on a lined tray and bake for 15 minutes or until tender.
8. Whilst pumpkin is cooking, fill a small saucepan with water and bring to the boil.
9. Add quinoa and cook until soft, about 15 minutes.
10. Drain quinoa.
11. Allow pumpkin and quinoa to cool slightly.
12. Combine lettuce leaves, quinoa and pumpkin in a large bowl. Toss to combine.
13. Serve salad topped with sesame seeds and a squeeze of lemon juice.

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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.