This nourishing vegetarian dinner is packed full of healthy goodness. Made with roasted pumpkin, quinoa and orange, tomato, and rocket, all finished with a fresh lemon dressing.
35 Minutes. Vegetarian. Perfect for a Meatless Monday.
1 small Butternut pumpkin
1 medium Fennel
3/4 cup Tri-colour quinoa
1 large Red onion
1 large handful of Rocket
2 tablespoon Pepitas
Prepare & roast veg
Preheat the oven to 200°C on fan bake. Cut pumpkin into 2cm half circles then wedges. Peel and cut onion into wedges. Trim fennel, slice in half lengthways and cut into 1cm strips. Place on roasting tray, drizzle with olive oil and season with salt and pepper. Mix well to coat. Spread evenly and roast for 20 – 25 minutes until golden. Remove from oven.
Using absorption method, place quinoa in saucepan and cover with 1.5 cups of water. Bring to the boil then simmer until liquid is absorbed. Cover pot remove from heat and set aside.
Peel and roughly chop the orange. To make dressing, gently squeeze a segment of orangeinto a bowl with a drizzle of olive oil, salt and pepper. Cut tomato into wedges. Combine rocket, quinoa, orange, tomato and roast veg in a bowl. Toss with dressing.
Serve salad onto plates and finish with pepitas.
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