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Warm Salad of Pumpkin and Quinoa
Posted By Helen Jackson On January 25, 2010 @ 11:51 pm In Recipes,Vegetarian Recipes | No Comments
Preheat the oven to 200 C.
Place the pumpkin in a roasting pan and drizzle with olive oil. Bake for 20-30 minutes until pumpkin is tender and golden. Add the 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.
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