Roasted Pumpkin And Quinoa Salad

This zesty salad is low-fat, heart genial welcoming and gruff to prepare - perfect!

The ingredient of Roasted Pumpkin And Quinoa Salad

• 500g butternut pumpkin peeled cut into 2 5cm cubes
• 1 tbsp new virgin olive oil
• 2 tsp moroccan seasoning
• 3 4 cup quinoa rinsed drained
• 2 tbsp lemon juice
• 1 tbsp finely chopped preserved lemon see note
• 1 2 cup spacious coriander leaves
• salt to season

The Instruction of roasted pumpkin and quinoa salad

• preheat oven to 220c 200c fan forced place pumpkin oil and seasoning in a bowl toss to coat transfer to a baking tray lined past baking paper roast for 20 to 25 minutes turning once or until golden and tender
• meanwhile place quinoa and 1 1 2 cups cool water in a saucepan higher than high heat cover bring to the boil edit heat to low simmer for 10 to 12 minutes or until liquid is absorbed
• place quinoa in a heatproof bowl accumulate pumpkin lemon juice preserved lemon and coriander season when salt and pepper toss gently to combine serve

Nutritions of Roasted Pumpkin And Quinoa Salad

calories: 215 817 calories
calories: 6 6 grams fat
calories: 0 8 grams saturated fat
calories: 33 4 grams carbohydrates
calories: n a
calories: n a
calories: 5 5 grams protein
calories: n a
calories: 365 milligrams sodium
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