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Quinoa and Roasted Pumpkin Salad

An easy quinoa salad with roasted vegetables, flavored with pumpkin pie spice vinaigrette!

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This roasted pumpkin quinoa salad tastes delicious both ways: serve it warm 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.

How To Cook Quinoa

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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

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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.

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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 at 220°C/428°F for 20 to 25 minutes, until the veggies are browned.

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Whisk the other half of the spice mix with extra virgin olive oil, honey, and lemon juice.

Pumpkin Spice Vinaigrette

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Add the roasted vegetables, parsley and pumpkin spice dressing to the cooked quinoa and toss.

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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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Spread pumpkin seeds (pepitas) on the sheet pan. Toast until browned and crisp. Sprinkle on the roasted pumpkin quinoa salad.

Enjoy your  Quinoa Salad with Roasted Pumpkin   Get the recipe by clicking the button below:

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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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Tomatoes
Veggies
Chili
Cheese