Recipe: pumpkin and quinoa salad 

• Ingredients:

•  500g butternut pumpkin, peeled, cut into 2.5cm cubes
•  1 tablespoon extra virgin olive oil
•  2 teaspoons Moroccan seasoning
•  3/4 cup quinoa, rinsed, drained
•  2 tablespoons lemon juice
•  1 tablespoon finely chopped preserved lemon (see note)
•  1/2 cup fresh coriander leaves

Step 1
Preheat oven to 220C/200C fan-forced. Place pumpkin, oil and seasoning in a bowl. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for 20 to 25 minutes, turning once, or until golden and tender.

Step 2
Meanwhile, place quinoa and 1 1/2 cups cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.

Step 3
Place quinoa in a heatproof bowl. Add pumpkin, lemon juice, preserved lemon and coriander. Season with salt and pepper. Toss gently to combine. Serve.

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