Quinoa Salad With Roasted Pumpkin, Arugula And Cranberry Recipe

Name: Quinoa Salad With Roasted Pumpkin, Arugula And Cranberry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 1/4 pumpkin small; 1/4 cup red onion medium; 1 yellow bell pepper; 1 handful arugula; 1 handful cherry tomatoes; 1/3 cup dried cranberries; 1/3 cup roasted pumpkin seeds; 1/2 teaspoon turmeric; sea salt; ground pepper; 1/4 teaspoon cayenne pepper optional; 1 lemon zest and juice; 1 teaspoon dijon mustard; 1/4 cup extra-virgin olive oil

Servings: persons

1 cup quinoa
1/4 pumpkin small
1/4 cup red onion medium
1 yellow bell pepper
1 handful arugula
1 handful cherry tomatoes
1/3 cup dried cranberries
1/3 cup roasted pumpkin seeds
1/2 teaspoon turmeric
sea salt
ground pepper
1/4 teaspoon cayenne pepper optional
1 lemon zest and juice
1 teaspoon dijon mustard
1/4 cup extra-virgin olive oil

1
Rinse quinoa. Add 1.5 cups of water and bring to boil. Lower heat to simmer and cover. It will be done in 10-15 minutes when water evaporates.
2
To roast pumpkin, preheat oven 425u00b0F. Wash, clean and cut pumpkin into 1-inch cubes. Toss with little olive oil, turmeric powder, salt and pepper. Spread pumpkin evenly over a baking sheet lined with parchment paper. Roast 15-20 minutes or until cooked through. You can check by poking with a sharp knife.
3
For the vinaigrette zest of one lemon, juice it, add mustard, salt, pepper, cayenne pepper, olive oil. Whisk well and mix with salad.
4
For the salad - cool quinoa and roasted pumpkin. Chop or julienne the raw ingredients and combine with quinoa and pumpkin. Add the vinaigrette and gently toss ingredients together. Serve and enjoy!

161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup quinoa, 1/4 pumpkin small, 1/4 cup red onion medium, 1 yellow bell pepper, and more.

Yes, Quinoa Salad With Roasted Pumpkin, Arugula And Cranberry falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa Salad With Roasted Pumpkin, Arugula And Cranberry

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