Pumpkin Quinoa Salad
This hearty salad is packed with roasted pumpkin, fluffy quinoa, and a tangy vinaigrette. Perfect for a healthy lunch or a light dinner.
Ingredients - Serves 4
- Salt and pepper - To taste
- Honey - 1 tablespoon
- Lemon juice - 2 tablespoons
- Olive oil - 1/4 cup
- For the vinaigrette: -
- Pumpkin seeds - 1/4 cup
- Feta cheese - 1/2 cup, crumbled
- Spinach - 2 cups
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Pumpkin - 2 cups, cubed
- Quinoa - 1 cup
Let's Get Started
- Preheat the oven to 400°F. Toss the pumpkin cubes with the olive oil, salt, and pepper, then spread out on a baking sheet. Roast for 25-30 minutes, or until tender and golden.
- While the pumpkin is roasting, cook the quinoa according to package instructions.
- To make the vinaigrette, whisk together the olive oil, lemon juice, honey, salt, and pepper.
- In a large bowl, combine the cooked quinoa, roasted pumpkin, spinach, feta cheese, and pumpkin seeds. Drizzle with the vinaigrette and toss to combine.
- Serve the salad warm or at room temperature.
Dietary Info
- Dish Type: Salad
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 15g
- Carbs: 45g
- Protein: 10g
- Sodium: 500mg
- Sugar: 5g
