Pumpkin, Broccolini & Quinoa Salad with Sun Dried Tomatoes & Basil Mayonnaise
  • Prep time: 35 minutes
  • Calories: 310
You don't have to be vegetarian to adore this dish. The sweetness of roast pumpkin, texture of broccolini and pepitas, and combination of fresh basil combine to deliver a meal that will seduce all your senses.
  • 12 Cup of White Quinoa
  • 400 g of Butternut Pumpkin
  • 1 Small Bunch of Basil
  • 100 g of Sundried Tomatoes Pieces
  • 1 of Red Onion
  • 1 Tbsp of Vege Stock Concentrate
  • 50 g of Mayonnaise
  • 1 Bunch of Broccolini
  • 1 12 Tbsp of Pepitas
  • 1 12 Tbsp of Baby Capers

Roast Pumpkin:

Preheat oven to 200°C. Put a pot of water on to boil over high heat. Using a spoon, scrape out and discard the seeds of the pumpkin. Carefully remove skin with a sharp knife. Cut pumpkin into 112 cm pieces. Place on a lined baking tray, drizzle with olive oil and season with salt and pepper. Roast in oven until tender, about 20 minutes.

Cook Quinoa:

Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with stock concentrate and 1 cup of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Cook Broccolini:

When water is boiling, add broccolini and cook until bright green, about 2 minutes. Drain well and allow to cool slightly, 2-3 minutes and cut into thirds.

Prepare Dressing:

Pick basil leaves (discard stems)and roughly chop basil. Thinly slice 14 of the red onion. In a small bowl, combine mayonnaise and chopped basil, adding a little water to reach your desired consistency.

You Plate It:

In a large salad bowl, combine pumpkin, quinoa, broccolini, red onion, broccolini, sun dried tomatoes, pepitas and baby capers. Toss well and dress with basil mayonnaise. Divide between bowls and enjoy!