Recipe Quinoa Pumpkin Salad

Chop pumpkin into small chunks about 2cm square.

Recipe quinoa pumpkin salad. Warm pumpkin quinoa and cabbage salad the brown paper bag red cabbage flat leaf italian parsley leaves maple syrup balsamic vinegar and 7 more pumpkin quinoa chili and halloween treats baking and cooking a tale of two loves. Cut remaining half orange into segments and scatter into salad. In a large bowl make a marinade with the olive oil garlic powder cumin powder turmeric powder cinnamon salt and pepper.

Whisk together 1 tbsp olive oil 2 tsp honey cumin coriander and cinnamon in a mug. Arrange cooked quinoa roast pumpkin and garlic and toasted pumpkin seeds in a salad bowl. Cook for 15 minutes or follow the packet instructions then drain excess water and set aside.

Roast the pumpkin on a tray in the oven for about 30 minutes or until golden brown and cooked. Served within mini pumpkins this pumpkin quinoa kale salad is the perfect choice for a healthy vegan thanksgiving recipe or simply a show stopping fall salad. Serve straight away or chill for an hour for a cold salad.

Evenly cover the diced pumpkin with the marinade. Add the pumpkin cooked quinoa chickpeas carrot red onion carrot ribbons petit pois mashed avocado and balsamic vinegar to a large mixing bowl. Finely chop the mint and coriander add to the quinoa along with the olive oil lemon juice sumac and salt and pepper.

Put quinoa together with all kinds of vegetables beans and greens for healthy tasty salads. Stir well to combine seasoning with more salt and pepper and garnishing with walnuts if desired. Add dry quinoa and bay leaves in a pot cover with water and bring to a boil.

Preheat oven to 180c and grab two non stick oven trays or line the trays with baking paper. Garnish with pepitas pomegranates and hazelnuts. Step 3 prepare each serving bowl with watercress salad cooked quinoa and roasted pumpkin and brussel sprouts.