24 May quinoa and roast pumpkin salad
With the cooler months upon us, it’s time to embrace warming, nourishing autumn veggies.
This quinoa and pumpkin salad has a hint of chilli and lime already infused in the Brookfarm oil. However, if you can’t find it at your local shop, you can always just add a tiny pinch of cayenne and a squeeze of fresh lime juice to any good quality macadamia oil.
1 kg pumpkin, cut into 3cm cubes
1 brown onion, chopped into large segments
1 tbsp olive oil
2 tsp mixed dried herbs
2 cups cooked quinoa
1 tbsp Brookfarm macadamia oil, infused with lime and chilli
2 tbsp lemon juice
1/2 cup coriander leaves
Let’s do this!
Toss your pumpkin and onion in olive oil, herbs and salt.
Roast at 180°C for 25 mins or until pumpkin is slightly browned on the outside and soft on the inside.
Let the pumpkin cool slightly, and then toss together with all other ingredients until combined.
Serves 4 as a side dish.