80g cooked quinoa

160g Chinese pumpkin

10g red onion

20g dried cranberries

30g spiced almonds

10ml sherry vinegar

15ml olive oil

5g parsley




Quinoa is high in dietary fibre and low in starch. With a protein content 2.4 times higher than rice, it is a filling but healthy alternative to rice. It is also an antioxidant and helps to lower blood pressure.


  • Peel and de-seed the pumpkin
  • Cut the pumpkin into 1’3″ lengths
  • Place on a baking tray and drizzle with olive oil and seasoning
  • Cook in the oven at 180c for 20 minutes or until tender
  • Once cooked remove from the heat and leave to cool

To serve:

  • Place the cooked quinoa and pumpkin in a small mixing bowl
  • Add to the bowl the almonds and cranberries
  • Drizzle with the olive oil and vinegar
  • Season to taste and serve
  • Top with parsley leaves


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