Maple And Chilli Roasted Pumpkin With Quinoa Tabouli
Looking to change up your mid week meal? Try this maple and chilli roasted pumpkin with quinoa tabouli, it will be a true family favourite.
Keywords
- donna hay
- recipes
- cooking
- everyday fresh
- everyday fresh meals in minutes
- meals in minutes
- quinoa
- tabouli
- roasted pumpkin
- family favourite
- vegetarian recipes
- healthy meals
- healthy
- healthier
- meat free
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Aluminum foil
- Pastry brush
- Spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 1 x 2kg (4 lb 4 oz) or 2 x 1kg (2 lb 3 oz) butternut pumpkin (squash), halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoon pure maple syrup
- 1 teaspoon chilli flakes
- sea salt
- cracked black pepper
- ¼ cup (40g/1½ oz) roasted almonds, chopped
- 2 cups (320g/11¼ oz) cooked quinoa
- ½ cup (8g/¼ oz) torn mint leaves
- 60g (2 oz) wild rocket (arugula) leaves
- ½ cup (140g/5 oz) hulled tahini
- ⅔ cup (160ml/5½ fl oz) lemon juice
- 1 cup (250ml/8½ fl oz) water
- 1 clove garlic, crushed
- sea salt flakes
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