Seasonal Recipes

Roasted Pumpkin with Saffron Quinoa Salad

1 cup quinoa
1 japanese pumpkin
400 g brussel sprouts
½ cup unsalted almonds
½ cup unsalted pistachios
⅓ yellow raisins
2 pomegranates (seeds)
3 oranges
1 tsp saffron
2 tsp cinnamon
Fresh parsley
Olive oil
Sea salt & black pepper


2 tsp dijon mustard
½ orange
3 tbsp olive oil
2 tbsp maple syrup
A pinch cayenne
A pinch sea salt


Preheat the oven to 250°C. Cut the pumpkin in big slices and place them on an oven tray. Drizzle some olive oil and sea salt and roast for approx. 20-25 minutes. Remove when they are ready from the oven and keep aside. 

Cook the quinoa (1 cup quinoa, 3 cups of water or 2 cups of water if the quinoa has been soaked previously). Add a pinch of sea salt and the saffron while cooking it. Cut the brussel sprouts thinly. Add some olive oil into a saucepan and sauté the brussels for just a couple of minutes. Move away from the stove and let them cool.

Cut the pomegranates into halves and remove the seeds (it is easy to do it by hitting them with a spoon or by submerging them in a big bowl with water and using your hands). Peel and slice the oranges, you can keep the slices or cut them into small pieces. Now roast the almonds and pistachios in a pan, on medium-low heat. Chop some fresh parsley leaves. Add all the salad ingredients into a big bowl and combine, adding some sea salt, black pepper, raisins and the cinnamon. To make the dressing, squeeze the orange and just mix the juice with the rest of the ingredients by using a fork. Serve aside.

For the final presentation, present a roasted pumpkin slice on a plate covered with the salad. Drizzle some extra olive oil and if you wish and some more parsley and black pepper.

Source : In The Making By Belen