Quinoa and Pumpkin Salad

You will need:

(Quantities for six people)

1 cup quinoa

2 cups chopped and peeled pumpkin

2 peeled and quartered red onions

2 peeled and sliced cloves of garlic

half a cup cranberries

60g pecan nuts, dry fried

2tsp each ground ginger and cumin

olive oil to moisten

chopped parsley to garnish

Method:

Rinse and cook the quinoa – drop one cup of quinoa into two cups boiling water, cook until all the water has been absorbed and little tails have come out of the quinoa.

Roast the pumpkin, onions and garlic in a little olive oil, near the end of the cooking time add the cranberries.

Mix the quinoa, roasted vegetables, chopped pecans, ginger, cumin and olive oil.

Mix well, garnish with chopped parsley.

Serve warm or room temperature.