Menu

Rocket pumpkin quinoa salad

Prep 15 min - Cook 30 min / Serves 4-6 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
  • Details
  • Leave a Comment
  • Related Items

In a simple salad you get the high protein, gluten free punch of quinoa. Low GI of sesame seeds and quinoa as well as packed with vitamins through the rocket leaves to name a few. This salad can be enjoyed as a side dish or a light meal. We prefer to eat the salad with warm pumpkin, however it can be served cold. 

Ingredients

  • 3 cups butternut pumpkin – peeled, deseeded, rinsed, sliced into small cubes
  • 1 tablespoon olive oil – for roasting pumpkin
  • 3/4 cup cooked quinoa – Simple basic & quinoa recipe
  • 6 cups rocket – washed, drained
  • 1/2 cup walnuts – roughly chopped
  • 3 tablespoons sesame seeds
  • 4 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • 1 1/2 tablespoons of honey or maple syrup

Check All / Uncheck All

Directions

  1. Preheat a fan forced oven to 180C / 356F.
  2. Prepare the pumpkin and add to an oven proof dish with 1 tablespoon of olive oil and mix well.  Place in oven for 30 minutes or until fork easily passes through the pumpkin.  Remove from oven, add sesame seeds and allow to cool for 5 minutes.
  3. Prepare the quinoa following the Simple & basic quinoa recipe.  Allow to cool and set aside.
  4. Prepare the rest of the vegetables while pumpkin and quinoa are cooking.
  5. In a large serving bowl add the rocket, cooled quinoa, walnuts mixing well.  Finally add a layer of the pumpkin and sesame seeds on top.
  6. In a measuring cup add olive oil, balsamic vinegar and honey or maple syrup and mix to combine.  Drizzle on top of salad and mix lightly.
  7. Serve to table the large bowl or on individual plates.  

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Silverbeet with tomato & onion

Silverbeet often gets mistaken for spinach and is actually more closely related to the beetroot family. Silverbeet has large waxy leaves with a white stem and is a good source of iron. We prefer to only…

Penne with chargrilled capsicums, cherry tomatoes & olives

A versatile dish that can be served cool for hot summers and made ahead of time. Or simply serve warm for winter …

Easy carrot fritters with spelt & brown rice flour

This dish is a quick and easy meal served ideally with a salad. You can cook with any type of oil, our preference is extra virgin olive oil. After cooking place fritters on absorbent paper to absorb oil…

French puy lentils & petite vegetables

French puy lentils are a hearty meal or side for cold winter days. With the addition of vegetables diced into small slices they complement and add colour to the lentils…

Mushrooms in lemon marinade

Mushrooms in lemon marinade is a simple dish and a great accompaniment to most dishes, added to a salad, sandwiches or part of an array of vegetable dishes…