Pumpkin Quinoa Salad (Serves 4)
- 3 cups of pumpkin cut into cubes
- 1 tbsp. Morixe olive oil
- 1 cup quinoa
- 1 1/2 cups of water
- 1/3 cup dried cranberries
- 1/3 cup red onion, minced
- 3 tbsp. roasted pumpkin seeds
- salt and pepper
BALSAMIC VINAGRET
- 1/2 cup of Morixe Olive Oil
- 1/4 cup of Morixe Balsamic Aceto
- 1 tbsp. of honey
- 1 tbsp. dijon mustard
- 1 clove garlic, minced
- salt and pepper
Preheat the oven to 205 ° C. Mix the pumpkin with the Morixe olive oil in a bowl and season with salt and pepper. Arrange the seasoned squash in a roasting pan and cook for 25 minutes or until tender and lightly browned. While it is roasting, wash the quinoa with cold water until the water runs clear. Place the quinoa and a cup and a half of water in a medium saucepan. Bring to a boil, reduce heat to low and cook partially covered until liquid is absorbed (20 minutes).
To assemble the salad, combine the cooked quinoa, roasted pumpkin, stuffed cranberries, red onion, and pumpkin seeds in a large bowl. Drizzle with the balsamic vinaigrette (mix all ingredients) and mix until just combined. Season with salt and pepper and chill in the fridge for a couple of hours before serving.
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