SunRice

Moroccan Roasted Pumpkin, Brown Rice & Quinoa Salad

I am using:

Prep time

15min

Cook time

60min

This Moroccan roasted pumpkin salad is a perfect Meat Free Monday meal! The goodness of brown rice and quinoa makes this salad a healthy choice!

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of Brown Rice is not removed at milling, giving Brown Rice its characteristic nutty flavour and firmer texture. Health conscious cooks enjoy this wholesome rice in a wide variety of dishes. Try it as an alternative to your favourite meals, or for something new, try one of our delicious summer salads. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • ½ Large Pumpkin (cut into 4 thick slices)

  • cup Pumpkin Seeds (crushed finely)

  • 1 tbsp Olive Oil

  • tsp Ras El Hanout

  • Salt and Pepper (to taste)

  • 1 cup SunRice Brown Rice & Quinoa

  • 2 cup Water

  • 100 g Goat/Feta Cheese (crumbled)

  • cup Flaked Almonds

  • ½ bunch Coriander (chopped finely)

  • ½ cup Green Olives (pitted and sliced)

  • 50 g Baby Rocket Leaves

  • 1 punnet Cherry Tomatoes (cut in half)

  • 1 tbsp Tahini Paste

  • 1 tsp Honey

  • 1 clove Garlic (crushed finely)

  • 1 tbsp Water

  • ½ tbsp Lemon Juice

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Moroccan Roasted Pumpkin, Brown Rice & Quinoa Salad

Method

  • 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.

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

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

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

  • 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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