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RECIPE
16 INGREDIENTS12 STEPS50MIN

Quinoa Salad with Roasted Pumpkin

3.3
3 Ratings
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Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
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Quinoa is considered a superfood, high in fiber and a complete protein, full of antioxidant such as those found in berries and are completely gluten free. This quinoa salad was originally a cous cous salad.

50MIN

Total Cooking Time

16

Ingredients
EnlightenedFoodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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8 2/3 cups
1 cup
2
Red Bell Peppers , deseeded, thinly sliced
1
Small Onion , thinly sliced
4
Scallions , thinly sliced
1/2 cup
Fresh Cilantro , finely chopped
1/2 cup
Fresh Parsley , finely chopped
1 clove
Garlic , minced
1/4 cup
Sunflower Seeds
1/4 cup
Pumpkin Seeds
1/4 cup
Extra-Virgin Olive Oil
1 tsp
1 tsp
Freshly Ground Black Pepper
to taste
Chili Peppers
to taste
Extra-Virgin Olive Oil
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Directions

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Step 1
Soak the Quinoa (1 cup) overnight in some water and 1 tablespoon of salt. This is recommended but if you are short for time you can skip this.
Step 2
Preheat the oven to 395 degrees F (200 degrees C).
Step 3
Peel and dice the Pumpkins (8 2/3 cups) place on a lined baking tray with a drizzle of Extra-Virgin Olive Oil (to taste) in the oven for 15 minutes, then turn for another 10 minutes until golden brown.
Step 4
While the pumpkin is cooking, rinse the soaked quinoa and place in saucepan with 1 1/2 cups of water.
Step 5
Bring it a boil, cover then reduce heat and simmer for 15 to 20 minutes until water is absorbed, set aside to cool.
Step 6
To a large mixing bowl, add Onion (1) , Scallions (4) , Fresh Cilantro (1/2 cup) , and Fresh Parsley (1/2 cup) , Garlic (1 clove) and Chili Peppers (to taste) if using.
Step 7
When the pumpkin is ready, set aside on a plate to cool.
Step 8
Move the oven rack to the top and change the setting to grill with the top element.
Step 9
Layer the Red Bell Peppers (2) on the baking tray and drizzle with Extra-Virgin Olive Oil (to taste) and place on the top rack for 6-8 minutes.
Step 10
Using tongs, toss the bell peppers around and return to the oven for another 4-6 minutes or until slightly brown.
Step 11
Set the red bell pepper aside to cool. Once the pumpkin and bell pepper have cooled, add to the bowl. Add the Pumpkin Seeds (1/4 cup) and Sunflower Seeds (1/4 cup) .
Step 12
Add the Extra-Virgin Olive Oil (1/4 cup) , juice of Limes (2) , Salt (1 tsp) , Freshly Ground Black Pepper (1 tsp) and mix gently. Taste and add more lime juice if needed.

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