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Quinoa Salad with Roasted Pumpkin

16 INGREDIENTS • 12 STEPS • 50MINS

Quinoa Salad with Roasted Pumpkin

Recipe
3.3
3 ratings
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.
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Quinoa Salad with Roasted Pumpkin
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Enlightened Foodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
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.
50MINS
Total Time
$4.70
Cost Per Serving
Ingredients
Servings
4
us / metric
Pumpkin
8 2/3 cups
Pumpkins
Quinoa
1 cup
Quinoa
Red Bell Pepper
2
Red Bell Peppers, deseeded, thinly sliced
Onion
1
Small Onion, thinly sliced
Scallion
1 bunch
Scallion, thinly sliced
4 scallions per 4 servings
Fresh Cilantro
1/2 cup
Fresh Cilantro, finely chopped
Fresh Parsley
1/2 cup
Fresh Parsley, finely chopped
Garlic
1 clove
Garlic, minced
Sunflower Seeds
4 Tbsp
Sunflower Seeds
Pepitas
4 Tbsp
Pepitas
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Salt
1 tsp
Salt
Freshly Ground Black Pepper
1 tsp
Freshly Ground Black Pepper
Lime
2
Limes
Chili Pepper
to taste
Chili Peppers
Extra-Virgin Olive Oil
as needed
Extra-Virgin Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
493
Fat
26.4 g
Protein
15.0 g
Carbs
57.5 g
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Quinoa Salad with Roasted Pumpkin
Save
author_avatar
Enlightened Foodie
Inspired by the health benefits my family experienced on a real food paleo diet with lots of fermented foods & kombucha, I created loveurbelly...
Cooking InstructionsHide images
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 (as needed) in the oven for 15 minutes, then turn for another 10 minutes until golden brown.
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 (as needed) 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 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), Scallion (1 bunch), 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 (as needed) 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 Pepitas (4 Tbsp) and Sunflower Seeds (4 Tbsp).
step 11 Set the red bell pepper aside to cool. Once the pumpkin and bell pepper have cooled, add to the bowl. Add the Pepitas (4 Tbsp) and Sunflower Seeds (4 Tbsp).
step 12
Add the Extra-Virgin Olive Oil (4 Tbsp), juice of Limes (2), Salt (1 tsp), Freshly Ground Black Pepper (1 tsp) and mix gently. Taste and add more lime juice if needed.
step 12 Add the Extra-Virgin Olive Oil (4 Tbsp), juice of Limes (2), Salt (1 tsp), Freshly Ground Black Pepper (1 tsp) and mix gently. Taste and add more lime juice if needed.
Tags
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Appetizers
Dairy-Free
Gluten-Free
Grill
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Pumpkin
Halloween
Salad
Side Dish
Vegetables
Whole Grains
Winter
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