Lime, Chili and Roasted Pumpkin Quinoa Salad

Name: Lime, Chili and Roasted Pumpkin Quinoa Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: ¾ cup white quinoa; ¾ cup water; 1 butternut pumpkin; salt and pepper; olive oil; ¼ cup sunflower seeds; 1 ½ cups mint and parsley leaves; 1 red chili pepper; Zest and juice of 2 limes; extra virgin olive oil

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4 servings
Calories
263 kcal
Course
Main Course, Salad
Cuisine
Vegetarian, Vegan, gluten-free

Lime, Chili and Roasted Pumpkin Quinoa Salad

Omar Parker

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This hearty Roasted Pumpkin Quinoa Salad is packed with flavor from sweet caramelized pumpkin, lime, and chili. Yum!

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Ingredients

Servings

¾ cup white quinoa
¾ cup water
1 butternut pumpkin medium, aka butternut squash
salt and pepper to taste
olive oil
¼ cup sunflower seeds
1 ½ cups mint and parsley leaves roughly torn
1 red chili pepper deseeded and finely chopped
Zest and juice of 2 limes
extra virgin olive oil for drizzling

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Instructions

Rinse the quinoa well under cold running water. Drain and place in a saucepan and cover with the water. If any quinoa has stuck to the sides of the saucepan use a pastry brush to brush it into the water. Place the saucepan over a high heat and bring to a boil, cover, and reduce to low. Cook for 12 to 15 minutes or until tender. I find the cooking times on Australian organic quinoa to pretty much always be 12 minutes on my stove top. Remove the saucepan from the heat and leave, covered, while the pumpkin is roasting.
Preheat the oven to 200 celsius (400 Fahrenheit). Peel and deseed the butternut pumpkin and cut into bite sized cubes. You can leave the pumpkin pieces larger if you prefer, however you will need to adjust the cooking time. Place the pumpkin on a large tray and toss with enough olive oil to coat and season with salt and pepper. Roast for 20 minutes, or until tender and slightly caramelised on the edges. Remove the pan from the oven and leave to cool.
Place a small frying pan over a low heat and add the sunflower seeds and toast, stirring occasionally. Leave to cool.
Fluff up the quinoa with a fork, season to taste, and place on a large serving plate. Top with the parsley and mint leaves, or whatever salad greens you like. Place the pumpkin on top, sprinkle over the chili, sunflower seeds. Finally, grate the lime over the top and finish with the juice of the limes and a drizzle of extra virgin olive oil.

Nutrition Information

Show Details

Calories 263kcal (13%) Carbohydrates 46g (15%) Protein 8g (16%) Fat 6g (9%) Sodium 25mg (1%) Potassium 1054mg (30%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 21935IU (439%) Vitamin C 85.5mg (95%) Calcium 143mg (14%) Iron 4.7mg (26%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 263 kcal

% Daily Value*

Calories	263kcal	13%
Carbohydrates	46g	15%
Protein	8g	16%
Fat	6g	9%
Sodium	25mg	1%
Potassium	1054mg	22%
Fiber	7g	28%
Sugar	5g	10%
Vitamin A	21935IU	439%
Vitamin C	85.5mg	95%
Calcium	143mg	14%
Iron	4.7mg	26%