ROASTED PUMPKIN WITH QUINOA AND FRESH HERBS

Roasted pumpkin with quinoa, lemon, and fresh herbs. A hearty, healthy, and colorful vegetarian dish perfect as a main or side.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium pumpkin (unpeeled but cut in half lengthways, deseeded and cut into thick half-moons or wedges)
  • 2 red onions, cut into 3cm wide wedges
  • 3 tbsp olive oil, plus extra to drizzle
  • 10 g sage leaves
  • 100 g quinoa or 235 g if starting with ready-cooked
  • 1 large lemon, finely grate the zest to get 1½ tsp and then juice to get
  • 2 tbsp 1 garlic clove, crushed
  • 5 g parsley leaves, roughly chopped
  • 5 g chives, roughly chopped
  • 10 g dill leaves, roughly chopped
  • Salt and black pepper

Equipment

  • Large mixing bowl
  • Knife and cutting board
  • Baking tray lined with parchment paper
  • Oven
  • Medium saucepan
  • Colander (for draining quinoa)
  • Large serving bowl

Method
 

  1. Preheat the oven to 220°C fan.
  2. Place the pumpkin and onions in a large bowl with 2 tablespoons of oil, the sage leaves, ¾ teaspoon of salt and plenty of pepper. Mix well, then spread out on a large parchment-lined baking tray. Roast for 25-30 minutes, until cooked and golden-brown. Remove from the oven and set aside to cool for 10 minutes.
  3. Meanwhile, cook the quinoa (if uncooked): fill a pot halfway with water, bring to a boil, and add the quinoa. Simmer over medium heat for 20 minutes until tender. Drain and let cool slightly.
  4. Transfer the quinoa to a large bowl and mix with the lemon zest and juice, garlic, herbs, the remaining 1 tbsp olive oil, and ¼ tsp salt.
  5. Add the pumpkin and onion to the quinoa and stir gently. Transfer to a serving bowl, drizzle with oil and serve.

Notes

  • If you start with ready-cooked Quinoa, then skip the stage where they get simmered and just add them straight to the bowl with the lemon, garlic, herbs and so forth.

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