A delicious Mediterranean quinoa salad cooked with an aromatic mix of spices and finished with creamy, cooling yogurt and spicy harissa. Roasting the pumpkin helps to caramelise the sugars and makes a great accompaniment to the salad along with the nutty chickpeas and juicy raisins. This dressing is one we use all the time, and goes well with freshly sliced oranges and any grain salad.

Preparation time 15 minutes

Cooking time 25 minutes

Serves 2 people

Salad Ingredients:
  • ½ cup quinoa
  • 2 cups vegetable stock
  • ½ teaspoon cumin seeds
  • 1 teaspoon ground coriander-cumin powder
  • ½ teaspoon garam masala
  • 200 grams can chickpeas in brine, drained and rinsed well
  • 250 grams butternut pumpkin, seeds removed, cut into wedges
  • 1 medium carrot, peeled and cut into matchsticks (you can also grate it)
  • ⅓ cup raisins
  • A large handful fresh parsley, roughly chopped
  • ½ ripe avocado, sliced or cut into cubes
  • Freshly ground sea salt and black pepper
  • Azada Organic Extra Virgin Olive Oil, for brushing and sautéing 
  • 1 tablespoon harissa
Dressing Ingredients:
  • 100 grams natural plain yoghurt
  • 1 clove garlic, peeled and crushed
  • 1/2 teaspoon ground cumin
  • Finely grated zest 1 lemon
  • 1 tablespoon lemon juice
  • 1 ½ tablespoons harissa
  • Freshly ground sea salt and black pepper
  1. Preheat the oven to 200°C.
  2. To make the salad. Brush the pumpkin with Azada’s Organic Extra Virgin Olive Oil and harissa and season with salt and pepper. Place on a large baking tray and roast for about 25 minutes until tender. Set aside to cool.
  3. Meanwhile, Place the quinoa and stock in a medium saucepan and bring to a boil. Cook, with a lid ajar for about 10-15 minutes until tender and the stock has been absorbed. Remove from heat and place the lid on and let it sit for 5 minutes. Remove the lid and set aside.
  4. Heat a generous drizzle of Azada’s Organic Extra Virgin Olive Oil in a sauté pan over a medium heat. Add the cumin seeds, coriander-cumin and garam masala. Sizzle for 30 seconds and add the chickpeas. Cook for 5 minutes. Add the cooked quinoa, stir well until ingredients are evenly combined and season with freshly ground sea salt and black pepper.
  5. Add the carrot, raisins and parsley. Toss to combine. 
  6. Top with the avocado and harissa dressing just prior to serving.
  7. To make the dressing. Whisk all the ingredients together and season well.

You can substitute the quinoa for couscous or kasha (toasted buckwheat).

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