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Quinoa and Roast Pumpkin Salad
An easy quinoa and pumpkin salad flavored with pumpkin pie spice vinaigrette!
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This roasted pumpkin quinoa salad tastes delicious both as a classic fall salad or chill and eat it as a cold summer salad.
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Add 2¼ cups of stock to 1 cup of quinoa. Cook covered in the microwave on high power for 20 minutes, stirring once half-way.
Cook Quinoa
1
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Mix chili flakes, ginger powder, ground cinnamon, cloves, nutmeg, pepper, salt, and lemon zest in a small bowl.
Pumpkin Spice Seasoning
2
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Dice pumpkin, onions and bell peppers into 1-inch cubes. Add half of the spice mix to the vegetables and toss.
Chop Veggies
3
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Drizzle olive oil on the vegetables and toss. Spread out the vegetables on a sheet pan in a single layer.
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Place the sheet pan in the oven. Roast until the vegetables are browned.
Roast the Vegetables
4
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Whisk the other half of the spice mix with extra virgin olive oil, honey, and lemon juice.
Make Pumpkin Spice Vinaigrette
5
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Add the roasted vegetables, parsley and vinaigrette to the cooked quinoa and toss.
Toss!
6
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Spread pumpkin seeds (pepitas) on the sheet pan. Sprinkle on roasted pumpkin quinoa salad.
Toast Pumpkin Seeds
7
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Let it sit for 10 minutes for the flavors to be absorbed. Serve right away, or chill for later.
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Enjoy your Quinoa Salad with Roasted Pumpkin
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Recipe
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Roasted Pumpkin Soup
Love pumpkin?
Make this next!
made by roasting whole fresh pumpkin. It has no cream, yet is smooth and creamy.
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