You can use quinoa only for this salad (replacing 50g amaranth with extra quinoa) or, as I have done, a mix of quinoa and amaranth. I find using a potato peeler makes hard work of skinning the pumpkin – a sharp knife is easier.
750g pumpkin (approximately 600g peeled and deseeded), cut into 2cm-wide wedges
1 tablespoon sesame oil
1 tablespoon olive oil
1⁄2 teaspoon sugar
75g macadamia nuts or pecans
50g amaranth 100g quinoa, thoroughly washed
75g bunch of coriander, stems and leaves
1 small sweet red onion, thinly sliced
2 large handfuls of baby spinach leaves, washed sea salt and freshly ground black pepper
For the dressing:
2 tablespoons lime juice
2 teaspoons dark soy sauce
11⁄2 teaspoons honey
1 teaspoon sesame oil
2 teaspoons balsamic vinegar
1⁄2–1 red chilli, deseeded and finely chopped
1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Put the pumpkin into a bowl with the sesame oil, olive oil, sugar and some salt and pepper and toss together.
3. Scatter over a roasting tin, lined with greaseproof paper, in a single layer.
4. Bake for 30–35 minutes, adding the macadamia nuts or pecans for the final 5 minutes.
5. Leave to cool, then roughly chop the nuts.
6. Meanwhile, simmer the amaranth for 8 minutes in 500ml boiling water.
7. Add the drained quinoa and boil for a further 10–12 minutes before draining and transferring to a bowl to cool slightly.
8. Mix all the dressing ingredients together with the finely chopped stems from the coriander.
9. Stir into the quinoa and then add the pumpkin, nuts, onion, coriander leaves and spinach leaves.
10. Toss lightly and serve.
Alternative to cooked quinoa: cooked freekeh or couscous or a mixture of cooked wild and basmati rice
This recipe can be found in Amazing Grains.