Name: Pumpkin And Quinoa Salad
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Healthy
Ingredients: 1 cup (175 g) white quinoa – uncooked; 2 cups (500 ml) water; 2 tablespoon chives – finely chopped; 2 spring onions/scallions – finely chopped; sea salt and freshly ground black pepper – add to taste; 500 g (1.1 lbs) pumpkin – peeled and cut into 1 inch cubes; 400 g (14 oz) tin of chickpeas – drained and rinsed; 2 tablespoon extra virgin olive oil – divided; 1 teaspoon each sea salt and pepper – divided; 2 tablespoon extra virgin olive oil; ½ teaspoon lemon zest; 2 teaspoon lemon juice – freshly squeezed; 2 teaspoon maple syrup

Description

This Pumpkin And Quinoa Salad combines roasted pumpkin, chickpeas, and fluffy quinoa for a nutritious, flavorful meal. Perfect for a quick dinner or a healthy side dish!

Ingredients

Scale

1 cup (175 g) white quinoa – uncooked
2 cups (500 ml) water
2 tablespoon chives – finely chopped
2 spring onions/scallions – finely chopped
sea salt and freshly ground black pepper – add to taste
500 g (1.1 lbs) pumpkin – peeled and cut into 1 inch cubes
400 g (14 oz) tin of chickpeas – drained and rinsed
2 tablespoon extra virgin olive oil – divided
1 teaspoon each sea salt and pepper – divided
2 tablespoon extra virgin olive oil
½ teaspoon lemon zest
2 teaspoon lemon juice – freshly squeezed
2 teaspoon maple syrup

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Instructions

Preheat the oven to 200 degrees C (395 F) and line two sheet pans with baking paper.
Place the pumpkin on one sheet pan and chickpeas on another. Drizzle with olive oil and sprinkle with salt and pepper, tossing to coat. Bake; pumpkin for 25-30 minutes, chickpeas for 20-25 minutes, tossing halfway through.
Rinse the quinoa in a fine-mesh sieve under cold water, then drain well.
In a medium saucepan, bring 2 cups of water to boil, add the drained quinoa, cover, and simmer for 8-10 minutes until tender. Check after 8 minutes.
Remove from heat, cover with a clean tea towel, and let it sit for 5 minutes to absorb excess moisture. Then transfer to a large bowl and add the dressing ingredients shaken in a small jar.
Mix in spring onions and chives into the quinoa, toss, then gently fold in the roasted pumpkin and chickpeas. Season to taste with salt and pepper. Serve warm or store in an airtight container for up to three days.

Notes

Ensure to rinse quinoa thoroughly to remove its natural bitterness.
You can serve this salad warm or chilled, depending on your preference.
Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 3g
Sodium: 300mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg