This quinoa salad is a happy spring affair with lots of sweetness and a dash of sunshine. It can be served warm or cool.
- 1 cup quinoa, rinsed in a fine sieve
- 375 ml (1½ cups) water
- sea salt
- 1 tbsp extra virgin olive oil
- 1½ brown onions, diced
- 1½ tbsp white wine vinegar
- 2 tbsp orange juice, plus 1 tsp orange zest
- 200 g pumpkin, peeled and grated
- 2 tbsp torn mint leaves
- 2 tbsp toasted pumpkin seeds (pepitas)
- freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring the quinoa, water and a pinch of sea salt to the boil in a saucepan over high heat. Reduce the heat, cover and simmer for 12 minutes, or until all the water has been absorbed. Allow to cool slightly before spooning into a large bowl to cool completely.
Heat the oil in a saucepan over low heat and sauté the onion with a pinch of sea salt for 7 minutes, or until caramelised. Add the vinegar and orange juice and simmer for 2 minutes. Add the pumpkin and heat through for 3 minutes. Remove from the heat and allow to cool slightly. Add the mixture to the quinoa with the mint, pumpkin seeds, orange rind and season with sea salt and freshly ground black pepper. Mix well and serve as a warm salad, or leave to cool completely.