INGREDIENTS
- 1 medium pumpkin, peeled, deseeded, and cut into thick wedges
- 2 red onions, sliced into 3 cm pieces
- 3 tbsp olive oil, plus extra for serving
- 10 g sage leaves
- 100 g quinoa, or 235 g cooked
- 1 large lemon, zest 1½ tsp, juice 2 tbsp
- 1 garlic clove, crushed
- 5 g parsley leaves, roughly chopped
- 5 g chives, chopped
- 10 g dill, chopped
- Salt and black pepper
EQUIPMENT
- Large mixing bowl
- Knife and cutting board
- Baking tray lined with parchment
- Oven
- Medium saucepan
- Colander
- Large serving bowl
METHOD
- Preheat the oven to 220°C (fan).
- In a large bowl, toss the pumpkin and onions with 2 tbsp olive oil, sage, ¾ tsp salt, and black pepper. Spread on a lined baking tray and roast for 25–30 minutes until golden and tender. Let cool for 10 minutes.
- Meanwhile, cook the quinoa (if uncooked): bring a medium pot of water to a boil, add the quinoa, and simmer over medium heat for 20 minutes until tender. Drain and let cool slightly.
- In a large bowl, mix the quinoa with lemon zest, lemon juice, garlic, herbs, the remaining 1 tbsp olive oil, and ¼ tsp salt.
- Add the roasted pumpkin and onion, toss gently, drizzle with olive oil, and serve warm or at room temperature.
NOTES
If using pre-cooked quinoa, skip the boiling step and add it directly to the bowl with lemon, garlic, and herbs.
