Quinoa Salad

Serves 2-3


A quarter of a sweet pumpkin- cut into small pieces

1 teaspoon of honey

1 tablespoon of Dukkah

1 teaspoon of sesame seeds

1 small bunch of coriander – chopped.

Juice of 1 and a half lemons or lime.

Half an avocado – cubed

Six cherry tomatoes – cut in quarters

A quarter spanish onion diced

1 cup of boiled quinoa

1 cup of water

Olive oil


Pre-heat your oven to 180 degrees celsius.


Begin by lining a small oven tray with baking paper and placing the pumpkin in it. Drizzle a little olive oil, sprinkle the sesame seeds and honey, add salt and pepper. Place in oven for just over an hour or when the pumpkin is cooked. You may need to turn the pumpkin over to avoid burning.


Once the pumpkin is ready, allow it to cool and in a saucepan add some water to boil. Once the water has boiled, add the Quinoa . When the water re-boils, switch to low heat and cover the saucepan. Stir from time to time until the Quinoa completely absorbs the water.  Allow to cool then transfer your Quinoa Salad to your favourite serving dish.


JC x



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