This vibrant Autumn Pumpkin Quinoa Salad is not only a feast for the eyes but also a nutritional powerhouse. Combining the comforting flavors of roasted pumpkin, the crunch of pumpkin seeds, and the sweetness of cranberries, this dish perfectly captures the essence of fall. Ideal for a quick lunch or a festive side dish, it’s a delightful mix of textures and tastes, making it a sure favorite for those seeking wholesome and hearty meals.
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- 1 cup quinoa
- 2 cups water
- 1 medium pumpkin, peeled and diced
- 2 tablespoons olive oil
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 3 cups baby spinach
- 1/4 cup feta cheese, crumbled
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a pot, bring the quinoa and water to a boil. Reduce heat, cover, and let it simmer for about 15 minutes, or until the quinoa is tender and water is absorbed. Fluff with a fork.
- Place the diced pumpkin on a baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with cinnamon, nutmeg, and salt. Toss to coat.
- Roast the pumpkin for 25-30 minutes, or until tender and slightly caramelized. Remove from oven and let cool slightly.
- In a large bowl, combine the cooked quinoa, roasted pumpkin, dried cranberries, pumpkin seeds, and baby spinach.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, maple syrup, and black pepper to make the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Sprinkle feta cheese on top before serving.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 40g | Protéines: 8g | Fat: 14g | Sucre: 10g