Roasted Pumpkin and Quinoa Salad
This roasted pumpkin and quinoa salad is a hearty and healthy dish that's perfect for a fall meal. The pumpkin is roasted until tender and caramelized, and the quinoa is cooked to perfection. The salad is then tossed with chopped onion, celery, carrots, and parsley, and seasoned with salt and pepper to taste.
The origins of this roasted pumpkin and quinoa salad are shrouded in mystery. Some say it was first created by a group of farmers in the American Midwest in the early 1900s. Others claim it was invented by a chef in a small town in France. Regardless of its true origins, this salad has become a popular dish around the world. It's a versatile dish that can be served as a main course or a side dish. It's also a great way to use up leftover pumpkin from Halloween. This salad is a delicious and healthy way to celebrate the fall harvest.
Prep time: 15 | Cook time: 45 | Serves: 4
Ingredients
- 1 small pumpkin (about 1 pound)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup quinoa, rinsed
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/4 cup chopped parsley
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the pumpkin in half and scoop out the seeds.
- Drizzle the pumpkin with olive oil and season with salt and pepper.
- Roast the pumpkin for 30-45 minutes, or until tender.
- While the pumpkin is roasting, cook the quinoa according to package directions.
- Once the pumpkin is cooked, let it cool slightly and then cut into cubes.
- In a large bowl, combine the quinoa, pumpkin, onion, celery, carrots, and parsley.
- Season with salt and pepper to taste and serve.
Why It Works
- Roasting the pumpkin brings out its natural sweetness and caramelizes it slightly.
- Cooking the quinoa to perfection gives it a fluffy texture.
- The combination of pumpkin, quinoa, and vegetables creates a hearty and satisfying salad.
- The salad is seasoned with salt and pepper to taste, which enhances the flavors of the other ingredients.