Tasty Pumpkin-Quinoa Salad
This seasonal dish is wonderful as a salad for lunch or as a dinner side!
3 cups of pumpkin (or other winter squash), peeled and cut into 1-inch cubes
extra-virgin olive oil
3 medium red onions peeled and quartered
2 cups cooked quinoa
1/3 cup walnuts
1/3 cup olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1 tablespoon honey or agave
2 tablespoons warm water
1/2 cup parsley, finely chopped
Preheat oven to 375.
Toss the pumpkin in olive oil along with a few pinches of salt. Place on a baking sheet.
Toss onion and place on a separate baking sheet.
Roast 45 minutes or until caramelized, turning veggies occasionally so they roast evenly.
Meanwhile, prepare your dressing. Place walnuts, olive oil, lemon juice, salt and honey (or agave) in a food processor and blend until creamy – you can thin with a few tablespoons of warm water to desired consistency. Stir in the parsley, saving just a bit to garnish the final plate later. Taste and adjust seasonings (or flavors) to your liking.
In a large bowl, toss the quinoa with a dash of dressing. Add the onions and squash. Finish with a drizzle of dressing and a sprinkle of chopped parsley and top with a few walnut halves.
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