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Spiced Pumpkin & Quinoa Salad
Spiced Pumpkin & Quinoa Salad

Spiced Pumpkin & Quinoa Salad

with Apple & Mint

4.0
(91)

Serve up a hearty and wholesome salad, full of roasted spiced pumpkin, colourful quinoa and crisp rocket and apple. With a creamy tahini dressing to add flavour and richness, this meal will make you rethink salads for dinner!

Tags:
Not Suitable for Coeliacs
Allergens:
Sulphites
Sesame
Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 unit

butternut pumpkin

1 sachet

chermoula spice mix

(Contains: Sulphites;)

1 unit

cucumber

1 bunch

mint

1 tub

tahini

(Contains: Sesame; May be present: Eggs, Gluten, Soy, Tree Nuts, Milk.)

1 unit

lemon

1 packet

tri colour quinoa

1 cube

vegetable stock

1 packet

slivered almonds

(Contains: Almond; May be present: Soy, Tree Nuts, Milk, Peanuts, Sesame.)

1 unit

Red Apple

1 bag

rocket leaves

Not included in your delivery

olive oil

1 tsp

honey

1.5 cup

water

2 tsp

vinegar (white wine or red wine)

Nutritional Values

per serving
Calories2590 kcal
Fat32.3 g
of which saturates9.6 g
Carbohydrate64.9 g
of which sugars25.8 g
Protein20.9 g
Sodium1060 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Chopping board
Knife
Small Bowl
Medium Pan
Strainer
Large Bowl
Large Non-Stick Pan

Cooking Steps

Roast
1

Preheat the oven to 220°C/200°C fan-forced. Peel the butternut pumpkin and cut into 2cm chunks. TIP: Keep the peel on if you're in a rush. It becomes tender after roasting and adds fibre to the meal. Place the pumpkin on the oven tray lined with baking paper. Sprinkle with the chermoula spice blend, drizzle with olive oil and honey and season with a good pinch of salt and pepper. Toss well to coat, then spread in a single layer and roast until tender, 20-25 minutes. Set aside to cool slightly.

Prep
2

While the pumpkin is roasting, finely chop the cucumber. Pick and roughly chop the mint leaves. In a small bowl, combine the tahini, a generous squeeze of lemon juice, a drizzle of olive oil, a splash of water and a generous pinch of salt and pepper. Cut the remaining lemon into wedges. TIP: Taste the sauce and add more lemon juice if you like!

Cook
3

Rinse the tri-colour quinoa well. Place the quinoa and the water in a medium saucepan. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and cover with a lid. Bring to the boil, then reduce the heat to medium and simmer, uncovered, until the quinoa is tender and the water has been absorbed, 8-10 minutes. Drain and set aside to cool.

Toast
4

While the quinoa is cooking, heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. In a large bowl, combine the vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a generous pinch of salt and pepper. Finely chop the apple.

Toss
5

Add the quinoa, apple, cucumber, mint (reserve some for garnish!) and rocket leaves to the bowl with the dressing and toss well to combine. Season to taste with salt and pepper. TIP: Toss the salad just before serving to keep the leaves crisp.

Serve
6

Divide the quinoa salad between plates and top with the spiced pumpkin. Drizzle with the tahini sauce and sprinkle with the reserved mint and slivered almonds. Serve with the lemon wedges.

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