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January 2021 Issue
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Roast pumpkin and quinoa salad

You can’t beat fresh food on a tramp. Photo: Maddy Bellcroft

Ditch the dehydrator and carry in this pre-prepared salad for a fresh start on your tramp.

To help break up the monotony of crackers and chutney I like to take something a bit different for the first lunch of a tramp. This recipe is one to make at home the night before so it’s ready to go for the next day.

Prep time 20 mins
Cook time 1 hour
Serves 3-4
Cost $8-12

1kg pumpkin
1 cup uncooked quinoa
½ cup olives
½ cup sundried tomatoes, sliced
Large handful of rocket or spinach
½ cup almonds
¼ cup walnuts
1 large leek or onion
4 tbsp olive oil
Salt and pepper

½ cup balsamic vinegar
2 tsp wholegrain mustard
1 clove garlic, minced
¼ cup olive oil
1 tsp honey

Preheat the oven to 180℃, peel the pumpkin and cut it into bite-sized chunks. Place it on a roasting tray with two tablespoons of olive oil and season with salt and pepper. Roast for 45min or until the pumpkin is soft and golden.

While the pumpkin is roasting, cook quinoa as per packet instructions and set aside. Slice leek or onion and sauté in two tablespoons of olive oil until soft. To make the dressing, place all ingredients in a blender and mix until well combined. In a large bowl, place sautéed leek, olives, sliced sundried tomatoes, nuts, rocket, quinoa and roast pumpkin. Pour dressing over salad and mix well. Taste and season with salt and pepper as desired.

Transfer into an airtight container and store in the fridge until you leave. For freshness eat the same day you take it out of the fridge and keep cool if possible.