Pumpkin quinoa salad is a nutritious and hearty dish that combines the protein-packed goodness of quinoa with the rich flavors of roasted pumpkin and fresh vegetables. This vibrant salad is perfect for a satisfying lunch or as a side dish for dinner, offering a delightful mix of textures and flavors that celebrate the essence of fall.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth (find my broth recipes HERE and HERE)
- 2 cups pumpkin, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon ground cinnamon
- 1/4 cup red onion, finely chopped
- 1/2 cup bell pepper, diced (any color)
- 1/4 cup dried cranberries or raisins
- 1/4 cup pumpkin seeds (or sunflower seeds)
- 2 tablespoons fresh parsley or cilantro, chopped
- 2 tablespoons balsamic vinegar or lemon juice
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Toss the cubed pumpkin with 1 tablespoon of olive oil, salt, pepper, and ground cinnamon. Spread it in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
3. While the pumpkin is roasting, cook the quinoa. In a saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
4. In a large bowl, combine the cooked quinoa, roasted pumpkin, red onion, bell pepper, dried cranberries, pumpkin seeds, and fresh herbs.
5. Drizzle with the remaining tablespoon of olive oil and balsamic vinegar or lemon juice. Toss gently to combine all ingredients.
6. Serve the pumpkin quinoa salad warm or at room temperature, enjoying this wholesome and flavorful dish!
Aprile's Kitchen 