Quinoa Salad With Pomegranate, Pumpkin & Goat’s Cheese
photo: Gourmet Traveller
Nothing says fall like pomegranate & pumpkins. These two fruits are at their best during autumn and are rich in vitamins and minerals -including vitamins A, C, & K! What makes this salad special is the addition of quinoa. This popular grain is a complete protein, which means it provides all nine essential amino acids that our body needs but cannot produce itself. These amino acids help our bodies build strong muscles and keep our immune systems strong!
This colorful salad is a delicious way to keep you and your family healthy this fall season.
10 oz butternut pumpkin diced (about 1/2 the pumpkin)
1 white onion cut into wedges
1 cup quinoa
1 cup coarsely chopped coriander
1 cup coarsely chopped mint
2 TBS sunflower seeds
juice of 1 lemon
1/4 cup of extra virgin olive oil
3.5 oz goat’s cheese
- Cook quinoa in a saucepan of boiling salted water until tender (10-15 minutes), then drain and set aside in a sieve to drain completely.
- Preheat oven to 220C. Scatter pumpkin and onion on a roasting tray, drizzle with oil, season to taste and roast until caramelized (20 minutes).
- Combine remaining ingredients except cheese in a bowl, add roasted pumpkin, onion and quinoa and toss to combine. Season to taste and serve scattered with crumbled goat’s cheese.
Recipe from: Gourmet Traveller