DifficultyIntermediate

This recipe is good anytime of year but particularly good when it's pumpkin season and they are fresh.

Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
For The Salad
 1 kg Pumpkin (cut into wedges)
 2 tbsp Organic olive oil
 2 Red onions (cut into wedges)
 1 Head radicchio (torn)
 ½ cup coriander, roughly chopped
Turmeric Tahini Dressing
 1 Lemon, Juiced
 1 Small clove garlic, finely grated
  cup filtered water
1

Preheat your oven to 220°C. Place the pumpkin and half the oil on a baking tray and toss to coat. Roast for around a half hour, or until your pumpkin is tender. About half way through, add the onion wedges.

2

Rinse your quinoa thoroughly under cold water using a fine mesh strainer, while gently rubbing the seeds together with your fingers to help remove the saponins.

3

Add 1 cup quinoa to 2 cups of water or stock in a pot and bring to a boil. Reduce heat to simmer for 15-20 minutes with the lid on, until tails appear.

4

Remove the lid and leave to sit until all liquid is completely absorbed. Fluff up quinoa lightly with a fork.

5

While your pumpkin finishes up roasting, make your dressing. No blending, just whisk all dressing ingredients together until well combined and creamy. Transfer your dressing to a jar and place in the fridge until your ready to serve up your salad. Dressing will keep for 5 days.

6

Add your roasted pumpkin, onion, radicchio, coriander, chickpeas and pumpkin seeds to the cooked quinoa. Divide amongst bowls and drizzle over some turmeric tahini dressing.

Category

Ingredients

For The Salad
 1 kg Pumpkin (cut into wedges)
 2 tbsp Organic olive oil
 2 Red onions (cut into wedges)
 1 Head radicchio (torn)
 ½ cup coriander, roughly chopped
Turmeric Tahini Dressing
 1 Lemon, Juiced
 1 Small clove garlic, finely grated
  cup filtered water

Directions

1

Preheat your oven to 220°C. Place the pumpkin and half the oil on a baking tray and toss to coat. Roast for around a half hour, or until your pumpkin is tender. About half way through, add the onion wedges.

2

Rinse your quinoa thoroughly under cold water using a fine mesh strainer, while gently rubbing the seeds together with your fingers to help remove the saponins.

3

Add 1 cup quinoa to 2 cups of water or stock in a pot and bring to a boil. Reduce heat to simmer for 15-20 minutes with the lid on, until tails appear.

4

Remove the lid and leave to sit until all liquid is completely absorbed. Fluff up quinoa lightly with a fork.

5

While your pumpkin finishes up roasting, make your dressing. No blending, just whisk all dressing ingredients together until well combined and creamy. Transfer your dressing to a jar and place in the fridge until your ready to serve up your salad. Dressing will keep for 5 days.

6

Add your roasted pumpkin, onion, radicchio, coriander, chickpeas and pumpkin seeds to the cooked quinoa. Divide amongst bowls and drizzle over some turmeric tahini dressing.

Ceres Organics Roasted Pumpkin Bowls with Turmeric Tahini Dressing Recipe

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