Pumpkin Quinoa Salad

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 45 minutes

配料

¾ cup dry quinoa, cooked according to package directions.

4 cups pie pumpkin, peeled, seeds removed and diced into 1/2 inch pieces

¼ cup shallots (~2 shallots), diced

1 1/2 tablespoon olive oil

1 teaspoon kosher salt

3/4 teaspoon dried thyme

1/4 teaspoon ground cinnamon

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

4 cups chopped spinach or baby kale

½ cup chopped, toasted walnuts

1/3 cup dried cranberries

⅓ cup extra virgin olive oil

3 tablespoons orange juice

1 tablespoon balsamic vinegar

1 teaspoon dijon mustard

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

步骤

Preheat oven to 375˚F/190˚C.

Prepare the quinoa according to package directions. Set aside to cool.

Peel the pumpkin and use a spoon to remove the seeds. Dice pumpkin into ½-inch cubes.

Add to a bowl and toss with the shallots, olive oil, salt, thyme, cinnamon, garlic powder, and pepper until well coated.

Transfer to a baking sheet and roast for 25-30 minutes, stirring once or twice, until fork tender.

Whisk together the dressing ingredients in a small bowl.

In a large bowl, combine kale, roasted pumpkin, cooked quinoa, walnuts, and cranberries. Pour the dressing over and toss well to coat.

营养

• 卡路里: 412
• 总脂肪: 28.7 g
• 饱和脂肪: 3.7 g
• 反式脂肪: 0 g
• 胆固醇: 0 mg
• 钠: 701 mg
• 总碳水化合物: 36.9 g
• 膳食纤维: 4.6 g
• 总糖: 12.6 g
• 蛋白质: 7.4 g