Moroccan Roasted Pumpkin, Brown Rice & Quinoa Salad | Rice Recipes | SunRice

Moroccan Roasted Pumpkin, Brown Rice & Quinoa Salad

Easy

< 1 Hour

Serves 4

Moroccan Roasted Pumpkin, Brown Rice & Quinoa Salad

Ingredients Method

Ingredients


Sunrice Brown Rice Quinoa 750G

Method


  1. Preheat oven to 180C. Toss pumpkin in olive oil, ras el hanout, salt and pepper and press pumpkin into pumpkin seeds until coated. Place on a lined baking tray and bake for 20-30mins until well roasted.

  2. Meanwhile place brown rice & quinoa in a saucepan with water, bring to the boil and cook until tender and water is absorbed.

  3. In a bowl combine cooked grains, goat cheese, almonds, coriander, green olives, rocket leaves and cherry tomatoes.

  4. To make the dressing, combine all ingredients in a jar or food processor and combine until a runny consistency is reached.

  5. Spoon a serving of salad on each plate, top with piece of roasted pumpkin, drizzle with dressing and sprinkle with extra coriander.

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Moroccan Roasted Pumpkin, Brown Rice & Quinoa Salad

Easy

< 1 Hour

Serves 4

Ingredients


Method


  1. Preheat oven to 180C. Toss pumpkin in olive oil, ras el hanout, salt and pepper and press pumpkin into pumpkin seeds until coated. Place on a lined baking tray and bake for 20-30mins until well roasted.

  2. Meanwhile place brown rice & quinoa in a saucepan with water, bring to the boil and cook until tender and water is absorbed.

  3. In a bowl combine cooked grains, goat cheese, almonds, coriander, green olives, rocket leaves and cherry tomatoes.

  4. To make the dressing, combine all ingredients in a jar or food processor and combine until a runny consistency is reached.

  5. Spoon a serving of salad on each plate, top with piece of roasted pumpkin, drizzle with dressing and sprinkle with extra coriander.