Ginger Roasted Pumpkin and Quinoa Salad with Mine, Chilli, and Lime
Ingredients
- 2 lb pumpkin roast, peel, and cube into bite size pieces
- 1 tbsp ginger freshly grated
- 2 green or red chillis finely chopped
- 2 tbsp olive oil extra virgin
- 2 teaspoons pure maple syrup
- 2 bunch cilantro finely chop one bunch; set leaves of other bunch aside
- 1 pinch sea salt and pepper to taste
- 1 cup quinoa
- 1.5 cups water
- 2 limes juiced
- 1 bunch mint leaves
- 1/2 cup pumpkin (pepita) seeds
Servings: servings
Instructions
- Pre-heat oven to 200-400 degrees F. Combined roasted pumpkin with ginger, chilli, garlic, olive oil, maple syrup and cilantro. season with salt and pepper. Spread out on large baking sheet. Bake 25-30 minutes, turning once or twie or until the pumpkin is golden and soft through. Remove from oven and cool slightly. In small saucepan, boil quinoa in the water. reduce heat to simmer and cook for 10-12 minutes until quinoa absorbs all the water. turn off heat and keep lid on, steaming for 5 more minutes. Remove lid and fluff quinoa. In large bowl, combine pumpkin mixture and quinoa. juice lime over mixture, and add mint and other cilantro leaves. Add more salt and pepper if needed. Sprinkle top with pumpkin seeds. This dish may be served warm or cool.
Share this Recipe
Powered byWP Ultimate Recipe
