Warm quinoa, roast pumpkin, avocado and haloumi salad with sprouts
( SERVES 4 )
Photo by Tamara West
This tasty, hearty quinoa salad can be eaten warm or cold
|1 Tbsp||Olive oil|
|500 g||Pumpkin, peeled, cut into 2-3cm chunks|
|2 Tbsp||Balsamic vinegar|
|1 Tbsp||Runny honey|
|1 cup||Red quinoa|
|8||Dates, (preferably medjool dates), chopped|
|⅓ cup||Olive oil, chopped (green or kalamata)|
|1||Avocado, firm, ripe, sliced|
|1 punnet||Cherry tomatoes, halved|
|½ cup||Mint leaves, sliced|
|1 to drizzle||Extra virgin olive oil|
- Heat oven to 200C. Line an oven tray with baking paper.
- Toss pumpkin with olive oil, balsamic vinegar and honey in prepared tray.
- Roast until slightly caramelised, 20-25 minutes.
- Meanwhile, combine quinoa and stock/water (with a pinch of salt) in a medium-size pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes.
- Remove from heat and leave to steam, still covered, for 10 minutes.
- Fluff up quinoa grains with a fork and toss with roast pumpkin and remaining quinoa salad ingredients. Season to taste with salt and pepper.
- Heat a drizzle of oil in a frying pan on medium heat and cook haloumi slices for 1-2 minutes on each side until golden brown, and melted on the inside.
- To serve: Divide quinoa salad between bowls and top with slices of cooked haloumi and a small handful of sprouts.
Tp: Quinoa is a high-protein grain-like crop, that is actually not a grain but a seed and thus is gluten-free. You could use bulghur wheat instead of the quinoa and a sprinkling of nuts or seeds such as almonds, pumpkin or sunflower seeds wouldn’t go amiss either.