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Roasted Pumpkin Quinoa Salad

A delightful combination of warm, roasted pumpkin and fluffy quinoa, this salad is a hearty dish that’s perfect for family gatherings or a nutritious weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Grains and Base
  • 1 cup quinoa Rinse before cooking
  • 2 cups vegetable broth For cooking quinoa
Vegetables
  • 2 cups pumpkin, roasted and diced See roasting steps below
  • 1 medium red onion, diced
  • 1 medium red bell pepper, diced
  • 1 cup arugula or spinach Use your preference
Dressing and Extras
  • 1/4 cup feta cheese, crumbled Optional for added flavor
  • 2 tablespoons olive oil Divided use
  • 1 tablespoon balsamic vinegar
  • to taste Salt and pepper Adjust to personal taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Dice the pumpkin into uniform cubes, toss in 1 tablespoon of olive oil, salt, and pepper, then spread on a baking sheet.
  3. Roast for about 20-25 minutes until golden and tender.
  4. Rinse quinoa under cold water, then combine with vegetable broth in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
  5. Dice the red onion and red bell pepper.
Assembly
  1. In a large bowl, combine cooked quinoa, roasted pumpkin, diced onion, and bell pepper. Toss gently.
  2. Fold in arugula (or spinach) and drizzle with remaining olive oil and balsamic vinegar.
  3. If using feta cheese, crumble it over the top.
Finishing Touches
  1. Season with salt and pepper to taste.
  2. Serve warm or at room temperature.

Notes

Consider using butternut squash or sweet potato as alternatives to pumpkin. Store leftovers in an airtight container for up to 3 days or freeze for one month.