"Roasted Pumpkin and Quinoa salad strike the perfect balance between filling and hearty. This is an ideal recipe when you're looking for a light meal, a great appetizer or even a side dish. This combination of nutty quinoa pairs so well with the sweet and tender pumpkins and crunchy bell peppers."
Roasted Pumpkin and Quinoa Salad (Vegan, Gluten-free)
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Prep time: 20mins
Cook time: 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 cups chopped pupmkin
- 1 teaspoons extra virgin olive oil
- 2 cups cooked quinoa
- 1 tablespoons extra virgin olive oil
- 1 teaspoons balsamic vinegar
- sprigs chopped basil leaves
- to toaste salt
- To taste pepper
- 1/4 teaspoons ground cinnamon
- 1/4 cups chopped red bell pepper
Method
Step 1
Preheat the oven to 425 degrees F or 220 degrees C or gas mark 7. Line a baking sheet with parchment paper.
Step 2
Place the pumpkin pieces on the tray. Drizzle 1 tsp olive oil on it. Place the tray into the oven to cook for 20 mins or so, until the pumpkin flesh is completely softened and fork-tender. Remember to turn the pumpkin once during the baking time. Once done, set the tray aside to cool for a few minutes.
Step 3
Meanwhile, fluff up the cooked quinoa using a fork. Add olive oil, balsamic vinegar, chopped basil leaves, cinnamon, salt and pepper to the quinoa. When the pumpkin has cooled a bit, add that to the quinoa as well.
Step 4
To assemble, on the serving plate, place a ring mould. Holding the mould firm with one hand, pour the pumpkin and quinoa mixture into it. Using light hand movements, press the salad on to the plate and flatten the top out with the back of a spoon.
Step 5
Now, sprinkle the chopped bell peppers on the top. This salad can be served warm as well as cold.