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Christmas Quinoa Salad

A beautiful festive looking salad, packed full of beautiful ingredients to create a beautiful addition to your Christmas table.

INGREDIENTS

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

METHOD

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.