- 500 gram jap pumpkin, cut into thin wedges
- 1 red onion (170g), cut into wedges
- cooking-oil spray
- 2 tablespoon balsamic vinegar
- 1/2 cup (100g) red quinoa, rinsed, drained
- 1 cup (250ml) water
- 60 gram mesclun
- 100 gram mixed medley tomatoes, halved
- 50 gram low-fat ricotta, crumbled
- 1/2 cup fresh mint leaves
- 1 lemon (140g)
- 1Preheat oven to 200°C/400°F. Line oven tray with baking paper. Place pumpkin and onion on tray; lightly spray with oil, season. Roast for 25 minutes. Drizzle with vinegar; roast for a further 10 minutes.
- 2Meanwhile, place quinoa and the water in a small saucepan. Bring to the boil, reduce heat to low; cook, covered, for 12 minutes or until tender. Drain, rinse under cold water; drain.
- 3Combine quinoa in a large bowl with pumpkin mixture, mesclun, tomato, ricotta and mint. Serve with a squeeze of lemon.
Red quinoa (pronounced keen-wa), is the seed of a leafy plant similar to spinach. Quinoa is gluten-free and has a delicate, slightly nutty taste and chewy texture; it is available from health food stores and in the health food aisle at larger supermarkets. You could also use white quinoa. Rinse it well before boiling. To take for lunch, make this recipe the day before, but keep the mesclun separate. Reheat the quinoa mixture at work, then mix through the mesclun. The salad can be served cold.
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