Zesty couscous or quinoa salad with roasted pumpkin and cashews
Serves: 2
Time to make: 55 mins
Ingredients
- 1 cup couscous
- ½ cup corn kernels
- 1 red capsicum, finely chopped
- 600g pumpkin, chopped into small chunks
- 1 red onion, sliced
- 6 tablespoons orange juice
- 2 tablespoons lime juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons cashew nuts, toasted
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Instructions
1 Preheat oven to 200°C. Cover couscous with an equal quantity of boiling water or stock in a bowl. Cover and leave for 5 minutes, before fluffing
with a fork.
2 Meanwhile, roast pumpkin and onion slices for about 30 minutes, until soft and tender.
3 Combine juices, vinegar and oil to make the dressing. Combine all other ingredients in a large bowl, add the dressing and toss well to combine. Eat warm or chilled.
Variations
Replace couscous with quinoa: takes about 40 minutes to cook. Add to boiling water or stock in a pot (for every cup of quinoa, use 1 2/3 cups water). Cover and simmer on a low heat for 18-20 minutes. Turn off heat and let stand for 15 minutes, before fluffing with a fork.
Nutrition Info (per serve)
No nutrition information available for this recipe.
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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