Warm Lentil and Quinoa Salad with Pumpkin and Yoghurt Sauce
A perfect side dish or a meal on its own. Not only high in minerals from the lentils, but the spiced sweet pumpkin balanced with the tart garlic yoghurt makes for a great flavour combination.
15 minutesPrep Time
30 minutesCooking Time
6Servings
Shop Ingredients
Makes 6 servings1 tsp coriander seeds, toastedSorry this product is not available at your store
1 tsp fennel seeds, toasted
1 tsp cumin seeds, toasted
1/2 butternut pumpkin, peeled and cut into wedges
2 red onions, cut into wedges
400 g canned lentils, rinsedSorry this product is not available at your store
1/2 cup quinoa
1 cup water
1 tbsp parsley, chopped
1 tbsp coriander, chopped
1 tbsp mint, chopped
2 tbsp pepitas, dry roasted
2 tbsp almonds, dry roasted and chopped
1 pomegranate, peeledSorry this product is not available at your store
extra virgin olive oil, for cooking
1 cup greek yoghurt
2 garlic cloves, grated
1 tbsp lemon juice
Directions
- Preheat the oven 200C.
- In a mortar and pestle, grind the toasted coriander, fennel, cumin seeds with salt and pepper.
- On a lined baking tray, spread pumpkin slices and onions and coat with a drizzle of olive oil and the spice mix. Roast in the oven for 20-25 minutes or until tender.
- For the yoghurt dressing, mix the garlic, yoghurt, lemon juice, salt and pepper. Refrigerate until ready to use.
- While the vegetables are roasting, cook the quinoa. In a saucepan over medium-high heat, bring water, salt and quinoa to a boil. Reduce heat to low for a gentle simmer and cook for 15 minutes stirring occasionally until the quinoa has absorbed all the liquid. Remove from heat, and cover the pot with a lid to let quinoa sit for a further 5 minutes to steam. When ready, remove the lid and fluff quinoa with a fork. Add the lentils to warm through.
- In a large bowl, toss the lentil quinoa mix with lemon juice, parsley, coriander, mint and olive oil. Season to taste. Then add the roasted vegetables and gently toss to incorporate.
- To serve, spread the yoghurt dressing on the serving platter, top with the lentil quinoa mix and garnish with the pepitas, almonds, and pomegranate.