Summary
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Recipe Name
Pumpkin Salad
Published On
Preparation Time
pumpkin salad
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Author: Deborah Ascolese
You can serve this Pumpkin Salad hot or cold. It's perfect for picnics and lunch boxes, because it will keep for up to a week in the fridge.
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Rating: 5
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Course Main Dish
Cuisine International
Special Diets Dairy Free, Egg Free, Gluten Free
Recipes Healthy
Dish Type Vegetables
Servings
people
Ingredients
Course Main Dish
Cuisine International
Special Diets Dairy Free, Egg Free, Gluten Free
Recipes Healthy
Dish Type Vegetables
Servings
people
Ingredients
Rate this recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to favorite
Instructions
  1. Preheat the oven to 175°C.
  2. Chop the pumpkin into around 8 pieces, leaving the skin on.
  3. Place on a lined baked sheet, skin side down.
  4. Bake for around 30 minutes, until soft. Chop into cubes.
  5. Rinse and drain the quinoa several times, then place in a medium-sized saucepan with the water.
  6. bring to boil over medium-high heat, then turn the heat down to a simmer and cook for 15 minutes with the lid on.
  7. Turn off the heat, place the spinach on top of the quinoa, put the lid back on and allow to stand for 10 minutes.
  8. Put the quinoa, spinach and chickpeas in a large mixing bowl. Place on individual plates and top with the pumpkin.