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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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.

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...

50MINS

Total Time

$4.70

Cost Per Serving

Ingredients

Servings

4

us / metric

8 2/3 cups

1 cup

2

Red Bell Peppers, deseeded, thinly sliced

1

Small Onion, thinly sliced

1 bunch

Scallion, thinly sliced

4 scallions per 4 servings

1/2 cup

Fresh Cilantro, finely chopped

1/2 cup

Fresh Parsley, finely chopped

1 clove

Garlic, minced

4 Tbsp

Sunflower Seeds

4 Tbsp

Pepitas

4 Tbsp

Extra-Virgin Olive Oil

1 tsp

1 tsp

Freshly Ground Black Pepper

2

to taste

Chili Peppers

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

Love This Recipe?

Quinoa Salad with Roasted Pumpkin

Save

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 Instructions

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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 (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.

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