Spiced Pumpkin and Quinoa Salad Recipe
As autumn rolls in, there’s nothing quite like a nourishing spiced pumpkin and quinoa salad to celebrate the season’s vibrant flavors. This easy-to-make recipe combines the rich taste of roasted pumpkin with protein-packed quinoa, creating a delightful dish perfect for lunch or as a side. Whether you’re easing into the chill of fall or hosting a seasonal gathering, this salad is sure to impress!
Ingredients You’ll Need
- 1 cup quinoa
- 2 cups diced pumpkin (peeled and cubed)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- ½ cup dried cranberries
- ½ cup toasted pumpkin seeds
- ¼ cup fresh parsley, chopped
- Juice of 1 lemon
How to Make Spiced Pumpkin and Quinoa Salad
Begin by preheating your oven to 400°F (200°C). Toss the pumpkin cubes in a bowl with olive oil, cumin, cinnamon, salt, and pepper until they are evenly coated. Spread the seasoned pumpkin on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized.
While the pumpkin is roasting, rinse the quinoa under cold water. Boil 2 cups of water in a pot, add the quinoa, and reduce the heat to low. Cover the pot and simmer for about 15 minutes, or until the quinoa has absorbed all the water. Fluff with a fork and let it cool.
In a large bowl, combine the roasted pumpkin and quinoa. Add the dried cranberries, toasted pumpkin seeds, and chopped parsley. Drizzle with lemon juice for a fresh finish. Toss gently to combine all the ingredients.
Serving Suggestions
Your spiced pumpkin and quinoa salad can be enjoyed warm or cold, making it versatile enough for any occasion. Serve it alongside grilled chicken for a complete meal or enjoy it on its own as a hearty vegetarian option. It’s also perfect for meal prep, as it keeps well in the fridge for a few days.
With its wonderful blend of spices and textures, this salad captures the essence of autumn in every bite. Give it a try, and you will be embracing the season with flavorful zeal!
Ingredients:
1 cup quinoa, 2 cups diced pumpkin (peeled and cubed), 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon ground cinnamon, salt and pepper to taste, ½ cup dried cranberries, ½ cup toasted pumpkin seeds, ¼ cup fresh parsley, chopped, juice of 1 lemon
Tags:
pumpkin salad, quinoa salad, fall recipes, autumn recipes, spiced pumpkin, roasted pumpkin, quinoa recipe, vegetarian recipe, side dish, lunch recipe, healthy recipe, meal prep, thanksgiving recipe, autumnal flavors, cranberry, pumpkin seeds, parsley