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Moroccan Roast Pumpkin


  • 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)


  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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