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GOLDEN HARVEST PUMPKIN BOWL

This salad makes a colourful centrepiece for entertaining. Sweet roasted pumpkin becomes an edible bowl filled with fluffy quinoa, fresh herbs, crunchy vegetables, and toasted seeds — all tossed in a light, zesty dressing.
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Prep Time 30 minutes
Cook Time 15 minutes
Servings 6

Equipment

  • baking sheet tray
  • baking paper
  • x2 medium to large mixing bowls
  • serving platter

Ingredients
  

PRE-HEAT OVEN TO 200°C or 390°F

PREPARE THE PUMPKINS

INGREDIENTS FOR QUINOA SALAD

  • 180g or 1/2 cup quinoa
  • 1/2 a vegetable stock cube (dissolve in a little hot water)
  • 375 ml or 1 1/2 cups filtered water
  • 1 small to medium purple/red onion, finely diced
  • 1/2 cup steamed green peas
  • 1/2 cup steamed sweet corn
  • 1/2 cup edamame (green soy beans)
  • 1/4 plus 1 tablespoon pepitas
  • 1/4 cup sunflower seeds
  • 2 tablespoons finely chopped flat leaf parsley
  • 2 teaspoons lemon zest

INGREDIENTS FOR DRESSING

  • 2 thumb nails of green ginger, minced and juice collected
  • 1 tablespoon sesame oil
  • 2 teaspoons coconut aminos
  • 1 teaspoon maple syrup
  • 1 teaspoon miso paste
  • 1/2 medium size lime, juiced
  • a good pinch of salt

Instructions
 

METHOD TWO SMALL PUMPKINS

  • *Line a baking tray with baking paper.
    *Cut each pumpkin in half horizontally so you have a top and bottom half.
    *Scoop out the seeds and stringy flesh from the centre.
    *Lightly brush the insides of the pumpkin shells with a little oil and sprinkle with salt.
    *Place the pumpkin halves cut side down on the prepared tray.
    *Bake for 20–30 minutes, or until the pumpkins are fork-tender.
    *Remove from the oven, carefully flip them over, and allow to cool slightly.

METHOD FOR SALAD

  • *Place the quinoa in a small saucepan, add the water and ½ a vegetable stock cube (dissolved in a little hot water).*Bring to a boil, then reduce the heat to a gentle simmer. Cook for about 20 minutes, or until the water has evaporated and the quinoa is light and fluffy.
    *Remove from the heat, fluff with a fork, and set aside to cool.
    *In a large mixing bowl, add the remaining salad ingredients.
    *Once the quinoa has cooled, add it to the bowl and toss everything together until well combined.

METHOD FOR DRESSING

  • *Place all the dressing ingredients in a bowl and whisk together.
    *Add dressing to salad mix, toss to incorporate.

ASSEMBLE SALAD

  • *Take the pre-baked pumpkin halves and place on a serving platter.
    *Fill each half with the quinoa salad.
    *Garnish with extra seeds and parsley.
    *Decorate with edible flowers