date:Apr 17, 2014
Ingredients
500g butternut pumpkin, peeled, cut into 2.5cm cubes
1 tablespoon extra virgin olive oil
2 teaspoons Moroccan seasoning
3/4 cup quinoa, rinsed, drained
2 tablespoons lemon juice
1 tablespoon finely chopped preserved lemon (see note)
1/2 cup fresh coriander leaves
Method
1. Preheat oven to 220C/200C fan-forced. Place pumpkin, oil and seasoning in a bowl. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for 20 to 25 minutes, turn