Moroccan Roasted Pumpkin, Brown Rice & Quinoa Salad
Easy
< 1 Hour
Serves 4
Moroccan Roasted Pumpkin, Brown Rice & Quinoa Salad
Ingredients
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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Moroccan Roasted Pumpkin, Brown Rice & Quinoa Salad
Easy
< 1 Hour
Serves 4
Ingredients
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.