RECIPE: Pumpkin, Pomegranate & Quinoa Salad

INGREDIENTS:

• 2 cups Jap pumpkin, diced  
• 1 Spanish onion, sliced
• 5 Tbs extra virgin olive oil  
• 1 cup quinoa, cooked
• 1 cup coriander, chopped
• 1 cup mint, chopped
• 3 Tbsp pine nuts, toasted
• 1 pomegranate
• 1 lemon, juiced

METHOD:

1. Preheat the oven to 200C. 
2. Line a baking tray with paper. Spread pumpkin and onion over tray. Sprinkle with 1 Tbs of olive oil and bake for ~30min or until cooked through. Remove from oven and allow to cool.
3. Cook quinoa according to packet instructions and toast pine nuts on a fry pan. Set aside.
4. Mix remaining olive oil with lemon juice.
5. Place quinoa in a serving bowl and top with herbs, pumpkin and onion. Sprinkle with pine nuts, pomegranate and lemon dressing. Enjoy.