2tablespoons(2tablespoons)olive oildivided (or sub coconut, rapeseed or vegetable oil)
Salt + pepperto taste
255g(1 ½cup)uncooked quinoa
40g(⅓cup)dried cranberries(or sub dried sour cherries)
1(1)red onion, finely sliced
For the dressing:
2tablespoons(2tablespoons)olive oil
1tablespoon(1tablespoon)balsamic vinegar(or sub apple cider vinegar)
1teaspoon(1teaspoon)pomegranate molasses(or sub any other sweetener)
Salt + pepperto taste
To serve (optional):
Pumpkin seeds
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the pumpkin cubes on a baking tray (lined with baking paper), drizzle with 1 tablespoon of the oil and sprinkle with salt + pepper.
Roast in oven for around 30 minutes, until soft and slightly browned.
Meanwhile, cook the quinoa according to instructions on packet (add the dried cranberries to the quinoa before cooking as they become softer and juicier when boiled).
Heat up 1 tablespoon of oil in a frying pan and add the red onion once hot.
Fry for around 10 minutes until softened and slightly caramelised.
Place the cooked quinoa and cranberries in a large bowl with the roasted pumpkin and red onion.
Mix together the ingredients for the dressing in a small bowl.
Pour the dressing over the salad and mix well.
Serve onto plates and sprinkle over the pumpkin seeds, if desired.
Keeps covered in the fridge for up to a few days.
Video
Notes
*Or replace with butternut squash or sweet potato.