Quinoa Pumpkin Salad – Gluten Free

With Summer coming we’re starting to get into the salads again, yay!  I love this one; it’s full of loads of good stuff, including my fav grain quinoa plus pistachios, dried cranberries and even last seasons pumpkin (those things keep forever!)

I’ve been so busy lately I haven’t had much time for any blogging, but this one was too good not to share:

Pumpkin Quinoa Salad

Quinoa Pumpkin Salad

  •  1 red onion, peeled and diced
  •  450g diced pumpkin
  •  3-5 cloves garlic
  •  1 Tbsp canola oil
  •  salt and pepper
  •  3 cups cooked quinoa (1 ½ cups raw)
  •  2 tsp Bullion or Vege Stock
  •  zest of one orange
  •  2 cups roughly-chopped fresh spinach
  •  1/3 cup dried cranberries
  •  1/2 cup shelled pistachios

Preheat oven to 170. In a large mixing bowl, toss pumpkin, onion, and garlic cloves until they are evenly coated with oil and season generously with salt and pepper. Spread out in an even layer on the prepared baking sheet. Roast for 30 minutes, or until soft and cooked and the edges begin to slightly brown. Remove and set aside. Mix together cooked quinoa, bullion and orange zest. Add the roast pumpkin, spinach, cranberries and pistachios to a large mixing bowl, and gently toss to combine.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s