Pumpkin and Baked Ricotta Quinoa Salad
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INGREDIENTS
- 500g pumpkin, peeled and cut into 2½ cm cubes
- 2 tbsp olive oil
- 1 tsp paprika
- ½ tsp cayenne pepper
- Salt and black pepper
- 250g ricotta cheese
- 1 cup quinoa
- 2 tbsp lemon juice
- ½ cup chopped fresh parsley
- ½ cup chopped fresh coriander
- Parsley sprigs to garnish
METHOD
Preheat the oven to 200˚C.
Toss the pumpkin in the olive oil, paprika and cayenne pepper and season well. Place in a roasting dish and roast for 30 to 35 minutes, turning once, or until golden and tender.
While the pumpkin is cooking, place the ricotta in a small roasting dish and flatten roughly. Bake for about 20 minutes until lightly golden.
Place the quinoa and 2 cups of cold water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low and simmer for 10 to 12 minutes or until the liquid is absorbed and the quinoa is cooked.
Turn the quinoa into a large serving dish, add the lemon juice, herbs, pumpkin and ricotta. Season with salt and pepper to taste. Toss well. Garnish with sprigs of parsley and serve.
