- Preeti Shridhar
Roasted Pumpkin Quinoa Salad
I had this salad in Thailand. Since then it's been on my to do list. Roasted pumpkin pairs so well with balsamic vinegar, so for the dressing I have used balsamic reduction. For crunch I have added roasted Pepita seeds and Sunflower seeds but you can also use toasted walnuts. This uber tasty salad is quite easy to put together. This salad can be served both warm or cold. To serve it warm, heat quinoa and pumpkin pieces separately in the microwave. Then proceed further.
Ingredients Pumpkin 1/2 kg Quinoa 1/2 cup Water 1 cup Salt 1/4 tsp EVOO 1 tbsp Chopped coriander 2 tbsp Mint leaves 2 tbsp Dressing Balsamic vinegar 1/4 cup Jaggery pd 2 tsp Salt 1 tsp Pepper 1/2 tsp Extra Virgin Olive Oil 1 tbsp Lemon juice 1 tsp Topping Pepita Seeds 1 tbsp Sunflower Seeds 1 tbsp Pomegranate seeds 2 tbsp Method
Wash and soak quinoa for 3 hours.
Take it in a deep pan with one cup water.
Add 1/4 tsp salt.
Bring it to a boil, now simmer it covered till quinoa is done.
Once a little cool, add a tbsp of oil ,fluff it with a fork.
Peel and chop pumpkin into equal size cubes, preferably1".
Rub them with salt, pepper and oil, spread them on a baking sheet in a single layer.
Bake in a preheated oven at 200 degrees for 20 minutes.
Since each oven behaves differently ,the baking time will differ. Prick with a knife to check their doneness.
Pumpkin should be tender but not overcooked.
Take all the ingredients of the dressing except lemon juice in a pan and boil till it thickens.
Let it cool. Now mix in lemon juice.
Toast pumpkin and sunflower seeds on a girdle . Remove them on a plate and let them cool.
In a large dish , take quinoa.
Sprinkle corinder and mint.
Pour the dressing. Mix lightly.
Now gently mix in the pumpkin pieces.
Sprinkle the seeds.