Roast Pumpkin Quinoa Salad

As you may have ascertained from the distinct lack of salad recipes on the blog so far, that I am not a big fan of salad. I do not think they’re worth the plates they’re served on. But sometimes, you have a salad that changes all of that. I have taken it upon myself to create a series of salads that don’t suck, for your health and sanity, and for mine.

To make a delicious salad, you require a number of things. Firstly, something green. My green components in this number are zucchini, and my Five Minute Pesto. Secondly, you need some delicious and healthy ingredients – carrot, quinoa and roast pumpkin are my weapons of choice. Thirdly, you need something crunchy. I’ve used roast almonds, in low FODMAP portion sizes. And finally, what I believe is the fundamental ingredient in any salad worthwhile sticking in your gob – cheese.

This Roast Pumpkin Quinoa Salad is perfect for salad lovers and haters alike. Trust me.

Roast Pumpkin Quinoa Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people

Ingredients

  • 1 cup quinoa
  • 1 low FODMAP stock cube
  • 1 zucchini
  • 1 carrot
  • 1 yield 5 Minute Pesto link in blog post
  • 450 grams jap pumpkin
  • 100 grams feta

Instructions

  1. Cook 1 cup of quinoa in 3 cups of low FODMAP stock on the stovetop. Bring the quinoa to a boil and then reduce to a simmer and leave covered until all the moisture is absorbed.

  2. At the same time that the quinoa is cooking, chop the pumpkin into small cubes and bake in the oven until tender.

  3. Prepare one yield of my Five Minute Pesto, and spiralise one zucchini and one carrot.

  4. When the quinoa and the pumpkin have cooled, combine all the ingredients in a large bowl and serve.

Recipe Notes

This recipe works well for meal prep, but instead of assembling and keeping it in the fridge, I would recommend keeping all the elements separately and then combining them on the morning of.

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