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500g butternut pumpkin, peeled, cut into 2.5cm cubes

1 tablespoon extra virgin olive oil

2 teaspoons Moroccan seasoning

3/4 cup quinoa, rinsed, drained

2 tablespoons lemon juice

1 tablespoon finely chopped preserved lemon

1/2 cup fresh coriander leaves

  • Preheat oven to 220C/200C fan-forced. Place pumpkin, oil and seasoning in a bowl. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for 20 to 25 minutes, turning once, or until golden and tender.

  • Meanwhile, place quinoa and 1 1/2 cups cold water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.

  • Place quinoa in a heatproof bowl. Add pumpkin, lemon juice, preserved lemon and coriander. Season with salt and pepper. Toss gently to combine.

  • Serve.



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