Vegan quinoa salad recipe with roasted pumpkin
For the roasted pumpkin
To prepare the roasted pumpkin start preheating the oven to 180°C (160° fan).
Sit the pumpkin slices on a rimmed baking tray and drizzle with the olive oil.
Scatter over half of the chopped thyme and season with salt and pepper.
Roast for 35 - 45 minutes until the flesh is golden and soft to the point of a knife.
For the vegan quinoa salad
In the meantime, place the quinoa in a saucepan and toast for 2 minutes over a moderate heat.
Add the stock, stir well, and bring to the boil.
Once boiling, reduce the heat to low, cover, and cook for 18 - 22 minutes until the quinoa has absorbed all the stock.
Remove the quinoa from the heat and leave it covered for 5 minutes.
Fluff the quinoa with a fork and spoon into bowls.
Top the vegan quinoa salad with the roast pumpkin and remaining thyme before serving.