Quick and Easy

Pumpkin, orange and quinoa salad

This delicious pumpkin, orange and quinoa salad is packed full of plant-based proteins and the butterkin (a cross between butternut and pumpkin) is sweet and comforting with every mouthful.
Pumpkin, orange and quinoa salad



1.Toss the butterkin in the oil and salt. Bake at 220°C for 20-30 minutes or until cooked through. Add the pine nuts for the final 5 minutes of cooking.
2.While it bakes, cook the quinoa. Cover with salted water in a small saucepan and simmer until the little hooks are released. Fluff with a fork and let it steam off.
3.Gently toss the butterkin and toasted pine nuts with the quinoa and herbs.
4.Mix the juice, zest and vinegar, then pour over the salad before serving. Season and serve warm.
  • Always rinse the quinoa well before cooking. The coating contains naturally occurring chemicals known as saponins that help to protect the seed from being eaten by certain insects. It has a bitter taste and make it less digestible to humans. Most quinoa sold is pre-washed, but I like to give it another quick wash all the same.

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