Roasted Pumpkin and Green Bean Quinoa Salad

Serves 6


  • 2 cups pumpkin, seeded 7 sliced into wedges approx. 1cm thick – no need to skin
  • 2 tbsps. Olive oil
  • 2 MAGGI cube Fortified
  • 1 cup quinoa, any colour, or combined
  • 2 cups water or vegetable stock
  • 1/4 cup roasted peanuts, roughly chopped
  • Salt and pepper to taste
  • 1 cup broad beans, Shelled & Blanched for 2 minutes
  • 2 cups, rocket
  • 1/2 cup marinated Feta
  • Dressing
  • 1/4 cup Lemon juice
  • 2 tsps. Dijon mustard
  • 1 tbsp. Honey
  • 2 Tbsps. MAGGI Arome Liquid seasoning


  1. Preheat oven to 180°C. Rub pumpkin with crumbled MAGGI cube fortified and olive oil. Grease baking tray and place in single layer. Roast for 30 minutes or until golden and tender. Remove from oven and reserve.
  2. Meanwhile, using a medium saucepan, cover quinoa with water or stock. Place over high heat, bring to the boil. Reduce heat to medium-low, cover and simmer for about 15 minutes or until liquid is absorbed and quinoa is tender. Allow to cool.
  3. In a small bowl, whisk lemon juice, oil, mustard and honey until well combined; season to taste with MAGGI Arome liquid seasoning.
  4. In a large bowl, combine pumpkin, quinoa, broad beans, rocket, marinated feta, roasted peanuts and dressing; toss gently to mix. Serve immediately as a single dish or as part of a main meal.