Harvest Pumpkin Quinoa Salad

Ingredients
    Salad Ingredients
  • 1 cup quinoa (Rinsed and drained)
  • 2 cups water
  • 1 small pumpkin (Peeled and diced)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon paprika
  • 1/4 cup dried cranberries
  • 1/4 cup toasted pecans (Chopped)
  • 1/4 cup feta cheese (Crumbled)
Instructions
    Cooking Quinoa
  1. 1
    Cook QuinoaRinse 1 cup of quinoa under cold water. In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed.
    Fluff with a fork and let it cool.
    2. Preparing Pumpkin
  2. 2
    Roast PumpkinPreheat oven to 400°F (200°C). Toss 2 cups of diced pumpkin with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
    Let it cool before adding to the salad.
    3. Making Dressing
  3. 3
    Whisk DressingIn a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, salt, and pepper until emulsified.
    Adjust seasoning to taste.
    4. Assembling Salad
  4. 4
    Combine IngredientsIn a large bowl, mix cooked quinoa, roasted pumpkin, 1/4 cup dried cranberries, 1/4 cup toasted pecans, and 1/4 cup crumbled feta cheese.
    Drizzle dressing over the salad and gently toss to combine.
    5. Serve and Enjoy
  5. 5
    Final TouchGarnish with fresh parsley or mint leaves before serving for a burst of freshness.
    Serve chilled or at room temperature. Enjoy the flavors of fall in every bite!

Nutrition Facts

Servings 4

Serving Size 1

Amount Per Serving
Calories 280kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 3g15%
Cholesterol 10mg4%
Sodium 360mg15%
Potassium 520mg15%
Total Carbohydrate 40g14%
Dietary Fiber 6g24%
Sugars 8g
Protein 9g18%
Magnesium 65 mg
Net Carb 34g

* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • To make this recipe vegan, simply swap honey for maple syrup or agave nectar.
  • For a nut-free version, replace the pecans with pumpkin seeds or sunflower seeds.
  • Feel free to add in some dried cranberries or pomegranate arils for an extra burst of sweetness.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • This salad can be served warm or cold, making it a versatile dish for any occasion. Enjoy!
Read it online: https://simplydeliciousbites.com/recipe/harvest-pumpkin-quinoa-salad/

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