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- Roasted Pumpkin and Quinoa Salad
-
- 2 Cups Butternut pumpkin/squash
- 2 Cups Rinsed, dried chickpeas
- 2 Cups Cooked quinoa
- 2 Cups Torn spinach
- 1 Small red onion
- 1 Tsp Salt
- 1 Tsp Chili powder
- 2 Pieces of ginger, peeled
- 1 Clove Garlic
- 1-2 Small red chilies
- 1 Tbsp Veggie stock
- 1/3 Cup Water
- 2 Tbsp Balsamic vinegar
- 4-5 Tbsp Olive oil
- 1 Tsp Dijon mustard
- 1 Tsp Agave nectar or honey
- Directions
- Preheat oven to 400F. Start by preparing the marinade. Put the ginger, garlic, small red chilies, veggie stock and water into a NutriBullet or high-speed blender. Blend until smooth. Cut pumpkin into bite size pieces, add to a mixing bowl with marinade and toss to coat. Place coated pumpkin on a cookie sheet lined with baking paper and bake until a fork inserts easily, approximately 10-15 minutes. Once cooked, remove and set aside to cool. To make the dressing, add the balsamic vinegar, olive oil, dijon mustard, and agave nectar or honey to a small bowl and whisk until emulsified, set aside. Add cooked pumpkin, chickpeas, quinoa, torn spinach and red onion a bowl, then toss with dressing.
- Provided by:
- Lori Meszaros, ASU Nutrition Communication Student
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