Brown rice, quinoa & roast pumpkin salad

Ingredients

• 500g pumpkin, diced
• 1 red onion, cut into wedges
• 1/4 cup / 35g pine nuts
• 250g brown rice & quinoa
• 60g rocket

Dressing:

• 1/3 cup (80 ml) lime juice
• 1 tbsp soy sauce
• 1/2 tsp sesame oil
• 1/2 tsp brown sugar
• 1 garlic clove, crushed

Directions

1. Pre-heat oven to 180°C. Toss pumpkin and onion in olive oil and season with salt & pepper. Arrange in a single layer on a roasting tray, sprinkle over pine nuts and cook for 30 mins. Remove from oven and set aside for 15 minutes to cool to room temperature.
2. Cook brown rice & quinoa and allow to cool to room temperature
3. Toss together roast vegetables, rice and rocket
4. Mix dressing ingredients in a jar and shake well. Pour over salad.

Notes:

• You can sprinkle the pumpkin with a small amount of ground paprika and cumin