Healthy autumn salad inspiration
Wendy Hays
Well, it’s March, and it feels like someone has flicked a switch, and autumn has arrived.
There is a distinct coolness in the morning air and dew on the lawn.
This year’s pumpkins planted in my old water tank are ripening nicely, so it’s an excellent time to use up the last of last year’s “good keepers” with this month’s recipe for Pumpkin and Quinoa Salad.
If you’ve never used quinoa before, now is the time to try it.
Quinoa is readily available at most supermarkets and health food stores, is easy to prepare, and has a slightly nutty taste.
It makes an excellent alternative to white rice and couscous and has the added advantage of being gluten-free.
Sumac comes from a dried and ground red berry, a popular spice in Middle Eastern cookery.
So if you haven’t tried either of these two ingredients, why not try this recipe for a delicious, healthy autumn salad?
Roast Pumpkin and Quinoa Salad
Ingredients
• 1/3 C olive oil
• ½ ts cumin
• 1 ts. sumac
• 600g - 800g pumpkin – peeled and cut into small chunks
• 2 medium-sized red capsicums
• ½ C of black, red or white quinoa or a mixture of these
• 1 C of almonds – natural (chop), slivered or flaked
• 1 Tb. balsamic vinegar
• Rocket, lettuce, baby spinach or mixed leaves - to serve
• ½ C shaved pecorino or parmesan cheese
• Sea salt and freshly ground black pepper
Method
1 Preheat oven to 200C and line 2 oven trays with baking paper.
2 Put half the oil into a bowl with cumin and sumac. Season to taste with salt and pepper.
3 Add pumpkin and toss to coat in the oil mixture. Transfer the mixture to one of the oven trays.
4 Halve the capsicums and remove the seeds. Place capsicums, skin side up on the other oven tray.
5 Roast pumpkin and capsicum for about 30 -40 minutes or until tender and starting to brown and the capsicum skin is starting to blister.
6 Transfer the capsicum to a bowl. Cover with plastic wrap and leave to sweat for 10 minutes.
7 Meanwhile, place the quinoa in a saucepan with 1 C of water and bring to a boil. Cover and simmer for 10 minutes. Remove from the heat, and keeping the lid on, allow the grains to gently steam for another 5 - 10 minutes. Transfer to a wide bowl to cool.
8 Put almonds on an oven tray to toast for 5 or so minutes. Chop coarsely.
9 Peel the skin from the capsicum and slice thinly.
10 Gently mix the sliced capsicums, most of the toasted almonds, quinoa, remaining oil and vinegar in a bowl—season to taste.
11 Arrange the leaves on a serving platter and top with the quinoa mixture.
12 Top with the roasted pumpkin and sprinkle over the cheese and reserved almonds. Enjoy!
