Spiced Pumpkin Quinoa Salad
Celebrate the flavors of autumn with this vibrant and nutritious Spiced Pumpkin Quinoa Salad. Perfect as a main dish or a side, this recipe brings together sweet and savory notes with a delightful crunch.
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 small pumpkin, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup pomegranate seeds
- 1/4 cup chopped almonds
- 2 cups arugula
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions:
- Preheat your oven to 400°F (200°C).
- Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil, add the quinoa, lower the heat, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Set aside to cool.
- In a large bowl, toss the cubed pumpkin with olive oil, cinnamon, smoked paprika, salt, and pepper. Spread the pumpkin cubes on a baking sheet and roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
- In a small bowl, whisk together the balsamic vinegar and honey to create a dressing.
- In a large bowl, combine the cooked quinoa, roasted pumpkin, pomegranate seeds, chopped almonds, and arugula. Drizzle the honey-balsamic dressing over the top and gently toss to combine.
- Serve immediately or refrigerate for up to 2 days. Enjoy your delicious Spiced Pumpkin Quinoa Salad!