Vegan Quinoa Salad with Roasted Pumpkin

Vegan quinoa salad recipe with roasted pumpkin

For the roasted pumpkin

To prepare the roasted pumpkin start preheating the oven to 180°C (160° fan).

Sit the pumpkin slices on a rimmed baking tray and drizzle with the olive oil.

Scatter over half of the chopped thyme and season with salt and pepper.

Roast for 35 - 45 minutes until the flesh is golden and soft to the point of a knife.

For the vegan quinoa salad

In the meantime, place the quinoa in a saucepan and toast for 2 minutes over a moderate heat.

Add the stock, stir well, and bring to the boil.

Once boiling, reduce the heat to low, cover, and cook for 18 - 22 minutes until the quinoa has absorbed all the stock.

Remove the quinoa from the heat and leave it covered for 5 minutes.

Fluff the quinoa with a fork and spoon into bowls.

Top the vegan quinoa salad with the roast pumpkin and remaining thyme before serving.