Christmas Quinoa Salad
A beautiful festive looking salad, packed full of beautiful ingredients to create a beautiful addition to your Christmas table.
300 gm butter nut pumpkin, diced
1 Spanish onion, sliced into wedges
1 tbsp olive oil
1 cup quinoa
1 cup of both coarsely chopped mint and coriander
2 tbsp sunflower seeds
Seeds from half a pomegranate
Juice of 1 lemon
60 ml extra virgin olive oil
100 gm of goats cheese
1. Preheat oven to 220 degrees and scatter diced pumpkin and onion on a roasting tray, drizzle with oil and roast for 20 minutes.
2. Cook quinoa in a saucepan of boiling water until tender (10-15 minutes). Drain and set aside.
3. Combine remaining ingredients, except the cheese, add roasted pumpkin and onion and scatter with goats cheese.
NOTE: To extract seeds from a pomegranate, cut in half and tap the back with a wooden spoon. The seeds will fall out of the pomegranate. This can be a little messy as there is a lot of bright red juice in a pomegranate, so wear an apron.