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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.
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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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