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Pumpkin, Arugula And Quinoa Salad Recipe

Ingredients

How to make it

  • Preheat oven to 400 degrees F(200 degrees C)
  • On a rimmed baking sheet , toss pumpkin with 1 tbsp(15 ml) olive oil, salt and pepper.
  • Roast stirring occasionally, until pumpkin is golden and tender when pierced with a fork, about 15 minutes. Set aside.
  • In a medium saucepan, combine quinoa and broth.reduce heat
  • to a simmer, cover and cook 15 minutes or until most of the liquid has been absorbed
  • remove from heat and keep covered for 15 minutes, then fluff with a fork
  • In a large shallow serving bowl, combine quinoa with roasted pumpkin and any juices from the baking sheet
  • Drizzle with remaining oil
  • toss with onion, arugula and crumbled goat cheese
  • sprinkle with pepitas and pepper (hulled pumpkin seeds)
  • You can use hulled sunflower seeds in place of pumpkin seeds, and butternut squash if you can't find sugar pumpkin.

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