Quinoa Salad with Roasted Pumpkin

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

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

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: chopped nuts

Sunflower seeds are often less expensive and provide a similar crunch.

Preheat the oven to 400°F (200°C).

Slice the pumpkin into wedges, scoop out the seeds, and set aside the seeds for roasting.

Drizzle the pumpkin wedges with olive oil, season with salt and pepper, and toss to coat.

Place the seasoned pumpkin wedges on a baking tray sprayed with nonstick spray and roast in the oven for 40-45 minutes until tender and caramelized.

Separate the pumpkin seeds from the pulp, season with salt and pepper, and roast in the oven for 20 minutes until golden brown and crispy.

In a medium pan, bring water to a boil and add the quinoa, cooking until tender for about 12 minutes, then drain and set aside to cool.

Dice the sweet onion and add it to the salad mixture.

Cut the green apple into matchsticks and add it to the salad mixture.

Chop the fresh parsley leaves and add them to the salad mixture.

Prepare a vinaigrette by mixing 2 tablespoons of apple cider vinegar with 6 tablespoons of olive oil, seasoning with salt and pepper.

Once the pumpkin is done roasting, let it cool, then add it to the salad mixture along with the white beans.

Drizzle the vinaigrette over the salad mixture and toss to combine.

Scoop the quinoa salad onto a large platter, top with roasted pumpkin slices, crumbled blue cheese, and crispy pumpkin seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens