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Quinoa, pumpkin and broad bean salad
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Quinoa salad with Persian feta, dried cranberries, and dukkah for a flavorful Middle Eastern twist.
Ingredients:
  • 750g Kent pumpkin, skin on, seeded, cut into 1cm-thick wedges
  • 2 tsp dukkah, plus extra to sprinkle
  • 195g (1 cup) quinoa, rinsed
  • 435ml (1 3/4 cups) water
  • 350g frozen broad beans
  • 2 celery sticks, sliced
  • 4 small radishes, sliced
  • 40g (1/4 cup) dried cranberries
  • 40.00 ml pepitas, lightly toasted
  • 1 small bunch watercress, leaves picked
  • 21.00 gm lemon juice
  • 50g Persian marinated feta, plus 2 tsp oil from the jar
Instructions:
  • Preheat the oven to 200°C/180°C fan forced. Arrange the pumpkin in a single layer on a lined baking tray. Drizzle with oil and generously coat with dukkah. Roast for 25-30 minutes until the pumpkin is tender.
  • Place quinoa and water in a saucepan and bring to a boil, then simmer covered on low heat for 12-15 minutes until water is absorbed and quinoa is tender. Let it cool.
  • Blanch broad beans in boiling water for 3 minutes until tender. Shock in cold water, drain, and peel off skins.
  • Combine the cooled quinoa, broad beans, celery, radish, cranberries, pepitas, and watercress in a large bowl. Drizzle with lemon juice and the flavorful oil from the feta jar, season with salt and pepper, then toss everything together.
  • Plate the pumpkin, then layer with the quinoa mixture and crumble the marinated feta on top. Finish by sprinkling a touch more dukkah for added flavor.

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