Pumpkin, Arugula And Quinoa Salad
From eastcoaster 9 years ago
- 40-45 minutes to make
- Serves 2-3
A friend gave me this recipe. It's a good and filling salad that's dairy and gluten free.
Ingredients
- 1/2 sugar pumpkin, peeled and cubed (about 4 cups/ 1 liter) shopping list
- 1/4 cup pure olive oil , divided shopping list
- 1/2 tsp. each salt and pepper shopping list
- 1 cup gluten free quinoa, uncooked and rinsed. shopping list
- 2 cups home made chicken broth(35% less sodium if using boxed broth) shopping list
- 1/2 red onion, sliced paper thin shopping list
- 4 cups baby arugula shopping list
- 1/2 cup plain goat cheese shopping list
- 1/2 cup roasted pepitas( hulled pumpkin seeds) shopping list
- 1 tsp. pepper to taste shopping list
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.
People Who Like This Dish 3
- refugeesrecipelisting Global, CA
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- eastcoaster Nowhere, Us
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