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.
Total Time
50min
3.3
3 Ratings
Author: Enlightened Foodie
Servings:
4
Ingredients
•
8 2/3
cups
Pumpkins
•
1
cup
Quinoa
•
2
Red Bell Peppers
, deseeded, thinly sliced
•
1
Small
Onion
, thinly sliced
•
1
bunch
Scallions
, thinly sliced
•
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
Salt
•
1
tsp
Freshly Ground Black Pepper
•
2
Limes
•
to taste
Chili Peppers
•
as needed
Extra-Virgin Olive Oil
Cooking Instructions
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.
2.
Preheat the oven to 395 degrees F (200 degrees C).
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.
4.
While the pumpkin is cooking, rinse the soaked quinoa and place in saucepan with 1 1/2 cups of water.
5.
Bring it a boil, cover then reduce heat and simmer for 15 to 20 minutes until water is absorbed, set aside to cool.
6.
To a large mixing bowl, add Onion (1), Scallions (1 bunch), Fresh Cilantro (1/2 cup), and Fresh Parsley (1/2 cup), Garlic (1 clove) and Chili Peppers (to taste) if using.
7.
When the pumpkin is ready, set aside on a plate to cool.
8.
Move the oven rack to the top and change the setting to grill with the top element.
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.
10.
Using tongs, toss the bell peppers around and return to the oven for another 4-6 minutes or until slightly brown.
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).
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.
Nutrition Per Serving
CALORIES
493
FAT
26.4 g
PROTEIN
15.0 g
CARBS
57.5 g
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