Chilli roasted pumpkin, rice & quinoa salad
Easy
< 1 Hour
Serves 4
Chilli roasted pumpkin, rice & quinoa salad
Ingredients
Method
Preheat oven to 200°C fan forced. Put the pumpkin on a baking tray. Combine 1 1/2 tablespoons of the oil, maple syrup and chili flakes. Drizzle over pumpkin, turn to coat. Roast for 35 - 40 minutes until golden and tender. Cool. Transfer to a large bowl.
Meanwhile, put rice and water into a medium saucepan and bring to the boil. Reduce heat, gentle boil, uncovered for 25 minutes or until rice is tender. Stand, covered for 5 minutes.. Rinse under cold running water. Drain well.
Heat remaining oil in a frying pan over a medium heat. Cook bacon, 5-7 minutes, stirring often until light golden. Drain on paper towel. Add to pumpkin, with rice, cashews and rocket.
To make dressing; combine all the ingredients in a screw-top jar, season and shake well to combine. Pour the dressing over the salad, toss to combine. Serve.
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Chilli roasted pumpkin, rice & quinoa salad
Easy
< 1 Hour
Serves 4
Ingredients
Method
Preheat oven to 200°C fan forced. Put the pumpkin on a baking tray. Combine 1 1/2 tablespoons of the oil, maple syrup and chili flakes. Drizzle over pumpkin, turn to coat. Roast for 35 - 40 minutes until golden and tender. Cool. Transfer to a large bowl.
Meanwhile, put rice and water into a medium saucepan and bring to the boil. Reduce heat, gentle boil, uncovered for 25 minutes or until rice is tender. Stand, covered for 5 minutes.. Rinse under cold running water. Drain well.
Heat remaining oil in a frying pan over a medium heat. Cook bacon, 5-7 minutes, stirring often until light golden. Drain on paper towel. Add to pumpkin, with rice, cashews and rocket.
To make dressing; combine all the ingredients in a screw-top jar, season and shake well to combine. Pour the dressing over the salad, toss to combine. Serve.