Gluten Free, Salads

Meatless Monday – Quinoa-Pumpkin Salad

June 30, 2014

 Enjoy this yummy, filling, lemony salad.

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Meatless Monday - Quinoa-pumpkin salad
  • 2 cups quinoa
  • 4 cups water
  • Organic vegetable stock (optional)
  • Half a lemon
  • Smaller sized butternut squash
  • 2 tbsp grapeseed or coconut oil
  • Herbs of your choice (I used parsley and rosemary)
  • Black sesame seeds for version 1
  • Toasted walnuts and dried cranberries for version 2
  • Salt to taste
  1. Cook the quinoa with the water and veggie stock if you wish.
  2. Add lemon juice salt and pepper once it's cooked.
  3. Add fresh parsley.
  4. In the meantime cut the squash into small cubes.
  5. Mix with herbs and oil on a baking tray and roast them for about 15 minutes in a preheated oven at 200 Celsius.
  6. Once the squash is ready mix it with the quinoa.
  7. Version 1: add black and white sesame seeds
  8. Version 2: toasts some walnuts together with the squash when it's almost ready. Add the dried cranberries to the mix.


Pumpkin-Quinoa Salad | Version 1

Pumpkin-Quinoa Salad | Version 1

Simple, nutritious. Serve it warm or cold. Packed with plant protein goodness. 🙂



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1 Comment

  • Reply My recipe in International Lifestyle Magazine August 31, 2014 at 9:49 am

    […] Pumpkin Quinoa Salad recipe appeared in the beautiful International Lifestyle Magazine! The magazine is worth reading, […]

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