Description
A wholesome and satisfying quinoa salad with roasted pumpkin, crunchy pecans, and sweet cranberries, all tossed in a light lemon and olive oil dressing.
Ingredients
Scale
- 1 cup uncooked quinoa, rinsed
- 3 cups cubed pumpkin, peeled
- 1/2 cup pecans
- 1/2 cup dried cranberries
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 200°C.
- Toss the pumpkin cubes with 2 tablespoons olive oil, salt, and pepper.
- Spread the pumpkin on a baking sheet in a single layer.
- Cook quinoa in 2 cups water until fluffy, then transfer to a large bowl.
- Roast pumpkin for 25 minutes until tender and lightly golden.
- Add roasted pumpkin, pecans, cranberries, parsley, remaining olive oil, and lemon juice to the quinoa and gently mix.
- Taste, adjust seasoning if needed, and serve warm or chilled.
Notes
- Lightly toast the pecans for deeper flavor.
- Let roasted pumpkin cool slightly before mixing to maintain texture.
- Add extra lemon juice if you prefer a brighter taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: quinoa salad, roasted pumpkin salad, healthy grain bowl, vegan salad, fall salad recipe