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+ servings
A bowl of vegetarian quinoa salad on a light backdrop

Quinoa salad with spiced lemon butter and roasted pumpkin

Vegetarian, gluten free
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salad
Cuisine Food Intolerance Friendly
Servings 4 people

Ingredients
  

For the lemon butter:

  • 100 g butter
  • 2 teaspoons mixed spice
  • ½ teaspoon ground nutmeg
  • Juice of ½ a lemon
  • 2 teaspoons brown sugar
  • 1 teaspoon preserved lemon brine
  • ¼ preserved lemon
  • 75 g inca berries or sultanas/dates

For the quinoa salad:

  • 1 cup quinoa
  • 500 g pumpkin I used Kent but any should be fine
  • Juice of ½ a lemon
  • Olive oil spray and sea salt

To serve:

  • 1 bunch of mint
  • 100 g pomegranate seeds
  • 150 g labne

Instructions
 

  • Preheat your oven to 180C/356F. Cut your pumpkin into even cubes, and place on a baking tray covered with baking paper. Pour the juice of ½ a lemon over the top, and follow with some olive oil spray and sea salt. You could grate over the zest of a lemon if you fancy. Set the timer for 20 minutes.
  • Fill a large pot with water, and bring it to the boil. Add 1 cup of quinoa, and cook for 7-8 minutes, until the quinoa has unfurled and is soft to the touch. Remove from the heat and drain.
  • While these elements are cooking, melt your butter in a small pot, and add all the ingredients for the spiced butter. Once they are fully combined and melted, turn the heat to a low medium, and continue to cook for about 5-10 minutes. The inca berries should start to puff up a little, without the butter burning.
  • Once all your elements are cooked, combine the quinoa, pumpkin, mint and labne in a large bowl, reserving a small portion of each for aesthetically pleasing assembly. You can also add the spiced inca berry butter here, but I quite like pouring it over the top at the end. Ensure you’ve heated it just prior to using it so it doesn’t solidify on impact.
  • Top with the reserved ingredients and serve, warm or cool.
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