We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    3
  • Pinterest
    0
  • Save
    3
  • WhatsApp
  • Print
    8

Roasted Pumpkin and Quinoa Salad

  • Prep 45 min
  • Total 60 min
  • Ingredients 10
  • Servings 6

Ingredients

1
lb pumpkin, peeled and cut into small cubes
1
cup red bell pepper, finely chopped
6
tablespoons olive oil
1
teaspoon balsamic vinegar
1
teaspoon honey
Salt and pepper, to taste
1/2
cup onion, finely sliced
3
cups kale, chopped into small pieces
2
cups cooked quinoa
2
cups queso fresco, cubed

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

This salad can be served hot or cold, as you like best.

Now that autumn has arrived, pumpkins are back in fashion. You can see them alongside houses, used for crafts, and of course-in the kitchen for cooking! This delicious salad is full of color and sabor; it’s also a new, original way to eat pumpkin. When accompanied by quinoa and queso fresco, this dish becomes a complete meal.

Many other vegetables also work well with this recipe.

Directions

  • 1 First, pre-heat your oven to 400 °F.
  • 2 In a large bowl, combine four tablespoons olive oil with the balsamic vinegar and honey. Use a fork to stir the ingredients well and season with salt and pepper.
  • 3 Then add the pumpkin and red bell pepper to the bowl. Mix until all the vegetables are evenly coated with the oil dressing. Transfer the final mixture to a baking dish and cook for 30 to 35 minutes, or until the pumpkin is soft.
  • 4 Next, pour two tablespoons of olive oil in a small skillet. Sauté the onion over medium-high heat for three to five minutes or until transparent. Then introduce the kale and continue cooking for five minutes. Last, stir-in the quinoa and remove from heat.
  • 5 In a large salad bowl, combine the sautéed quinoa and kale with the roasted vegetables. Gently ‘toss’ the salad and serve with queso fresco sprinkled on top.

Now that autumn has arrived, pumpkins are back in fashion. You can see them alongside houses, used for crafts, and of course-in the kitchen for cooking! This delicious salad is full of color and sabor; it’s also a new, original way to eat pumpkin. When accompanied by quinoa and queso fresco, this dish becomes a complete meal.

Rate and Comment

Oriana Romero Oriana Romero
September 28, 2015

Now that autumn has arrived, pumpkins are back in fashion. You can see them alongside houses, used for crafts, and of course-in the kitchen for cooking! This delicious salad is full of color and sabor; it’s also a new, original way to eat pumpkin. When accompanied by quinoa and queso fresco, this dish becomes a complete meal.