Roasted Pumpkin Quinoa Salad Recipe Video

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese provides a tangy flavor while being lower in fat.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds add crunch and are often more affordable.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries reduce sugar, while raisins are cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Rinse and drain quinoa using a fine-mesh strainer. Add stock to quinoa in a microwave-safe bowl.

Close with a lid. Cook in the microwave on high power for 10 minutes. Remove from the microwave and give it a stir.

Cover and cook for 10 more minutes. Let it sit for a couple of minutes. Remove from the microwave and fluff up the quinoa with a spatula or fork.

Preheat the oven to 220°C/428°F.

Peel the pumpkin and dice it into 1-inch cubes. Dice the bell pepper. Peel and quarter the onions.

In a small bowl, mix the dry ingredients listed under pumpkin spice vinaigrette.

Add half of the spice mix to the diced vegetables and toss. Drizzle oil and toss again until all the pieces are coated.

Line a sheet pan or baking tray with parchment paper. Spread out the vegetables on the tray in a single layer.

Roast for 20 to 25 minutes, until the vegetables are browned.

Take the other half of the spice mix in a jar. Add extra virgin olive oil, honey, and lemon juice. Close and shake the jar until everything comes together.

Add a couple of spoons of the vinaigrette when the quinoa is warm, and add the rest after adding all the mix-ins.

Add the roasted vegetables, parsley and dressing to the quinoa and toss. Sprinkle toasted pumpkin seeds on the salad.

Let it sit for 5 minutes for the flavors to be absorbed. Serve right away or chill if you want to use it later.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens