• The Goods Wholefoods

Roasted pumpkin, quinoa & buckwheat salad


First salad recipe, woohoo! And because it's getting a little cooler around here, I thought I'd share one our super popular roast pumpkin salads. This salad is epic because it tastes delicious, it's actually really easy to make, and it's one of those more comforting salads that your body sometimes craves as the weather begins to cool down. It combines roasted veggies cooked in one of my favourite spices, paprika (loveeee!), with two types of seeds - yes, both buckwheat & quinoa are seeds not grains, despite their grainy like attributes, I know, mind blown! And because of the grain likeness of this salad, its super filling and the perfect meal on its own or as an accompaniment to your favourite roasted protein. Enjoy! x


Ingredients


1 butternut pumpkin, cut into cubes

1 cup raw buckwheat

2 cups water

1 cup raw red quinoa

2 cups water

2 red capsicums (cut into strips)

1 small red onion (cut finely into half rounds)

1 tbsp sweet paprika

Pinch salt

Drizzle olive oil

2 cups baby spinach (loosely packed)


Method

  1. Preheat oven to 185 degrees celcius.

  2. In a bowl add capsicum, onion & paprika. Drizzle with olive oil, season & mix together. Put aside for now.

  3. Line a baking tray and assemble diced pumpkin, drizzle with olive oil & season. Roast for 10 min, then scatter capsicum & onion mixture on top of pumpkin, & continue baking for a further 20 min or until all the vegetables are becoming crispy & golden.

  4. Meanwhile, bring 2 cups of lightly salted water to the boil & add the buckwheat. Bring back to the boil, cover with a lid and reduce heat to low and simmer for approximately 20 minutes. Drain & set aside to cool.

  5. Repeat step 4 for the quinoa.

  6. In a large bowl add roasted vegetables (& pan juices), buckwheat, quinoa & baby spinach, gently toss to combine. Serve on a large shallow serving plate.

  7. Voila!

Tips

  • Love fetta? Go right ahead! Sprinkle that good stuff on top. Its heavenly with pumpkin!

  • If you can’t get your hands on buckwheat or quinoa, substitute with brown rice or couscous.

  • For when you’re feeling extra fancy, top with roasted pumpkin seeds, pomegranate & parsley!


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