Pumpkin Quinoa Salad
A tasty pumpkin quinoa salad with quinoa sprouts, diced pumpkin, pomegranate arils, pumpkin seeds and pecans all tossed together and served with a tangy maple vinaigrette.
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Equipment
- Chopping board.
- Sharp knife.
- Glass jar with a lid
- salad bowl.
- Fork.
- Teaspoon.
Ingredients
- ¼ small (148g or 1 cup) pumpkin or butternut squash
- 180 g (1 cup) freshly sprouted quinoa
- 44 g (¼ cup) pomegranate arils
- 25 g (¼ cup) raw pecan nuts, roughly chopped
- 1 tablespoon raw pumpkin seeds
- 2 tbsp fresh parsley, finely chopped
- 2 tablespoon fresh chives, finely chopped
- 2 small sprigs thyme, stems removed
Salad Dressing
- 2 tablespoon extra virgin olive oil.
- 2 tablespoon raw apple cider vinegar
- 1 tablespoon maple syrup.
- ¼ teaspoon mustard powder
- ½ teaspoon smoked paprika
- pinch salt and pepper
Instructions
- Prepare dressing. Add the dressing ingredients to a glass jar, secure the lid and give it a good shake so that the ingredients combine. Set aside.
- Chop ingredients. Half the butternut squash lengthways and carefully peel with a sharp knife. Scoop out the seeds with a teaspoon and discard, then finely dice the squash. Finely slice the chives and parsley and remove the thyme leaves from their stems.
- Mix. Add the quinoa sprouts, diced pumpkin, pomegranate arils, and fresh herbs to a bowl. Toss everything together lightly with a fork to evenly combine. Drizzle with dressing to serve.
Notes
To serve.
Serve the salad dressing on the side, or drizzle some of the dressing over the top.
Serving suggestion.
This salad serves 2 people as a light lunch with leafy greens and cucumber salad.
Storing.
Best served the same day. Store this pumpkin quinoa salad in a lidded container in the fridge for up to 3 days. Store the dressing separately to avoid the salad going soggy if preparing this for meal prep.
Sprouting Quinoa.
For details on sprouting quinoa, see my blog post How to Sprout Quinoa.
Food Safety.
The Food Standards Agency recommends that people with an impaired immune system, children, pregnant women, and the elderly should always cook sprouts thoroughly until steaming hot all the way through before consuming them
Tried this recipe?Please let me know in the comments below