Warm salad of pumpkin & quinoa

Serves 4-6

Ingredients

1 kg crown pumpkin, chopped into 3 cm chunks
2-3 tablespoons olive oil
1/2 cup pumpkin seeds
1 cup quinoa
3 cups baby spinach leaves
2 teaspoons prepared harissa
1/2 cup extra virgin olive oil

Method

Preheat oven to 200 C. Place pumpkin in a roasting pan and drizzle with olive oil. Bake for 20-30 minutes until pumpkin is tender and golden. Add pumpkin seeds to the pan for the last 5 minutes of cooking. Meanwhile cook the quinoa in 2 cups of water in a covered saucepan until water is absorbed. Place the warm pumpkin, seeds, quinoa and baby spinach leaves in a bowl or platter. Mix the harissa with the extra virgin olive oil and drizzle over the salad.

Recipe supplied courtesy of www.foodlovers.co.nz